Spinach risotto
It could be another version of spinach risotto, but it’s much more traditional than that! Prepare it with Horio Koroneiki variety olive oil! Just delicious!
Spinach risotto


2 kilos spinach 4 cups of water 2 cups glutinous rice 2 medium sixes onions ½ bunch of dill 1 cup of Horio Koroneiki variety olive oil juice of 1 small lemon salt and pepper


  1. Clean and rinse the spinach thoroughly. Blanch it in a pot of water until wilted and soften, then strain it.
  2. In a pot, heat Horio Koroneiki variety olive oil and sauté the chopped onion. When the onion turns gold, add the spinach and sauté it too.
  3. Add water, the rice and stir. Cook in medium heat until rice is ready.
  4. Add salt, pepper and the chopped dill.
  5. Add the lemon juice, remove the pot from the fire and serve.