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Spanakorizo
Spanakorizo
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
adults 2 kids
Calories:
330
kcal
Author:
Kylie
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Ingredients
▢
2
leeks
thinly sliced
▢
4
tbsps
olive oil
▢
1
clove
garlic
minced
▢
zucchini
grated
▢
1
bunch silverbeet
stems removed, chopped
▢
1
litre vegetable stock
▢
200
grams
fetta cheese
crumbled
▢
2
teaspoons
dried dill
▢
zest of one lemon
▢
juice of one lemon
▢
2
cups
arborio rice
Instructions
warm the olive oil over medium heat in a saucepan.
Add the leeks, lemon zest and garlic. Cook until the leeks are soft.
Add the rice and stir through.
Lower the heat.
Add 1 cup of vegetable stock and the dill.
Stir until fully absorbed.
Add the zucchini and one third of the silverbeet and one cup of stock. Stir until absorbed.
Add the rest of the silverbeet, and another cup of stock. Stir until fully absorbed.
Add the final cup of stock, the lemon juice and the cheese.
Stir until fully absorbed.
If the rice is not fully cooked, continue stirring until fully cooked, adding water if it becomes to dry.
Serve hot.
Serves 6 adults and 2 kids. (freezes well).
Nutritional Information
Serving:
1
plate
|
Calories:
330
kcal
|
Carbohydrates:
27
g
|
Protein:
10
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
33
mg
|
Sodium:
694
mg
|
Fiber:
1
g
|
Sugar:
3
g
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