200g baby leaf spinach
half a cup of arborio rice (rice for risotto)
half a cup white wine
1 vegetable stock cube
1 medium onion – finely chopped
3 spring onions – finely chopped
small bunch of dill – finely chopped
Salt and pepper
Wash the spinach and squeeze out the excess water. Chop and set aside for later.
Finely chop the onion. Place a pan over a medium heat and add 3 tablespoons of olive oil. Add the onion and gently sauté for 5 minutes, until the onion is translucent. Add the rice and stir everything together for 3 minutes, so the rice is coated in the olive oil. Add the wine and let it evaporate completely.
Then add 1 and half cups of water, the vegetable stock cube, stir and simmer for 10 minutes, stirring occasionally. Make sure the rice does not dry out and add more water if necessary.
Once the rice is cooked, add the spinach and stir everything together. Cook for 5 minutes so the spinach wilts. Add more water if necessary. Finely chop the dill and spring onion and add to the rice. Stir everything together. Add salt and lots of pepper. Add the zest of the lemon.
Once the dish is ready and the liquid has slightly reduced, remove from the heat and add the juice of the lemon. Now its ready to serve.