Lemon-Dill Greek Spanakorizo Spinach Rice

1. Wash hands, rinse and chop 400 g spinach, 15 g dill and 10 g parsley. Dice 120 g onion, 60 g scallions and 10 g garlic; warm 750 ml vegetable broth separately.

2. Heat 35 ml oil in a wide deep pot over medium heat. Sauté onion and scallions 4 minutes, add garlic for 30 seconds, then stir-fry 190 g arborio rice for 2 minutes to coat.

3. Add spinach in batches, wilting 4–5 minutes. Pour in 750 ml warm broth, 3 g salt and 1 g pepper. Bring to a simmer, cover and cook on low for about 18–22 minutes until rice is tender but still saucy; add up to 50 ml water if drying out.

4. Off heat stir in 40 ml lemon juice, 2 g zest, 15 g dill and 10 g parsley. Divide into four bowls, drizzle with remaining 5 ml oil and serve hot.