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Spanakoryzo (Spinach & fennel risotto) with Feta cream

Spanakoryzo (Spinach & fennel risotto) with Feta cream

https://www.coop.co.uk/recipes/spanakoryzo-spinach-fennel-risotto-feta-cream

Like so many Greek dishes, this is simple and easy to make — the flavour of the spinach shines through.

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    29%
    2478kj 589kcal
  • Fat
    High 48%
    33.9g
  • Saturates
    High 82%
    16.5g
  • Sugar
    Low 6%
    5g
  • Salt
    Med 29%
    1.74g

% of adult’s reference intake | Carbohydrates per serving : 48g

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Ingredients

  • 500ml vegetable stock, made with 1 stock cube
  • 300g pack Co-op baby spinach
  • 20ml Co-op extra virgin olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, finely chopped, fronds reserved and chopped
  • 200g Co-op Italian risotto rice
  • 100ml dry white wine
  • 50g Co-op unsalted butter
  • 75g Co-op parmesan wedge (25g grated, 50g shaved to garnish)
  • 2 tbsp Co-op flaked almonds, toasted

For the feta cream

  • 25g Co-op parmesan wedge, grated
  • 50g Co-op Greek Feta cheese
  • 50g Co-op soft cheese
  • ½ tsp grated nutmeg
  • Zest of ½ lemon

Method

  1. Reserve 150ml of the stock and put the rest in a pan, ready to heat later
  2. For the Feta cream, put the 25g parmesan, Feta, soft cheese and nutmeg in a blender, add a grinding of pepper and pulse
  3. Add about 50ml of the reserved stock, to thin the mixture to a drizzling consistency, then add the lemon zest and mix thoroughly
  4. Bring a large pan of water to the boil
  5. Cook the spinach for 2 mins, then drain and plunge into a bowl of cold water
  6. When cool, drain in a colander
  7. Squeeze out as much water as possible, then blitz the spinach to a smooth purée with the remaining 100ml reserved stock
  8. Heat the oil over a medium heat and add the onion, garlic and fennel
  9. Cook for 2 mins, then add the rice. Stir to coat and cook for 2–3 mins, stirring continuously, until the rice is translucent
  10. Add the wine and let it reduce completely
  11. Meanwhile, bring the stock in the pan to a high heat, then lower to a simmer
  12. Start adding it to the rice, a ladleful at a time, adding more when the previous one has been fully absorbed
  13. When the rice is almost cooked, stir in the spinach purée
  14. Stir in the butter and the 25g grated parmesan, then season
  15. Divide the risotto between serving plates
  16. Drizzle over the Feta cream, and sprinkle over the parmesan shavings and flaked almonds
  17. Garnish with chopped fennel fronds

This recipe is by Irini Tzortzoglou

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