Spinach Risotto with Real Greek Feta (Spanakorizo)

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Spinach Risotto with Real Greek Feta

Ingredients

2 tablespoons Extra Virgin Olive Oil
4 oz Real Greek Feta,
1 medium onion, chopped
1 lb. fresh spinach (washed well)
1 cup crushed tomatoes
1 cup Arborio rice
1 cube vegetable bouillon or 2 cups vegetable stock
A few grinds freshly ground black pepper

Serves 4

Preparation

  1. In a large, heavy saucepan warm the olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes.
  2. Add the spinach, crushed tomatoes, vegetable bouillon and ¼ cup water and cover the pan. Cook until the spinach wilts down, about 5-8 minutes.
  3. Add the rice, pepper and the half portion of Real Greek Feta and stir to combine. Cook over low heat for 15 minutes.
  4. Remove from heat and let it stand for 5 minutes.
  5. Cut in cubes the remaining portion of Real Greek Feta and add it to the spinach mixture.