Ingredients
-
6 cups chicken stock
-
1/4 cup olive oil
-
4 scallions, green & white parts chopped
-
2 garlic cloves, minced
-
1 cup arborio rice or 1 cup carnaroli rice
-
1/2 cup dry white wine
-
1 teaspoon dried dill
-
6 ounces fresh Baby Spinach
-
1/2 cup feta cheese, crumbled (plus extra)
-
1 tablespoon lemon juice
-
salt & pepper
Instructions
- Heat stock in a saucepan over medium heat; keep at a low simmer.
- Heat olive oil in a heavy bottomed saucepan over medium heat.
- Saute scallions until soft.
- Add garlic and cook another 2 minutes.
- Add rice and cook, stirring constantly, until rice begins to make a clicking sound like glass beads (about 3-4 minutes).
- Add wine and dill to the rice mixture, and stir until the wine is absorbed.
- Using a ladle, add 3/4 cup hot stock to the rice. Stir constantly at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
- Continue adding stock 3/4 cup at a time until all 6 cups have been added. The final mixture should be thick enough that the grains of rice are suspended in liquid the consistency of heavy cream. It will thicken upon standing.
- Remove from heat. Stir in spinach, feta, and lemon juice, mixing until the spinach is wilted and the feta is melty. Season to taste with salt and pepper.
- Top individual servings with extra feta if desired.