- 1 pound fresh or frozen spinach
- 1/2 medium red onion
- 1/2 cup arborio rice
- 1/2 cup extra virgin olive oil (divided)
- 4 cups water
- 3 heaping teaspoons tomato paste
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- Salt to taste
Time - 45 minutes
Preparation - 5 minutes
Cooking - 40 minutes
Preparation
- Peel and chop the onion
- Cook the onion with 1/4 cup olive oil in a large sauté pan over medium heat until the onions are translucent (about 5 minutes)
- Add the spinach and dill and sauté together over medium heat until combined (about 3-5 minutes)
- Add the rice, water, salt, and tomato paste and stir
- Simmer uncovered over medium-low heat for 30-40 minutes, stirring occasionally, until the rice is fully cooked
- If needed, add water during the cooking process
- During the last 10 minutes of cooking, add another 1/4 cup of olive oil
- The spinach and rice should be thick without being dry. If too watery, raise the fire to evaporate some of the water. If too dry, add water 1/4 cup at a time until the desired consistency is reached and simmer for an additional 5 minutes