Risotto with spinach, fennel and dill (greek style spanakorizo) | Yiannis Lucacos

Ingredients

• 120 gr. olive oil
• 100 gr. onion, finely chopped
• 100 gr. leeks, finely chopped
• 70 gr. spring onion, finely chopped
• 10 gr. garlic, finely chopped
• 400 gr. rice for risotto (arborio, carnarolli)
• 200 gr. white wine
• 1.4 kg vegetable stock or water
• 250 gr. spinach, peeled
• 200 gr. fennel, cut into very thin slices
• 15 gr. fennel, finely chopped
• 15 gr. dill, finely chopped
• 150 gr. spinach juice
• 60 gr. lemon juice, freshly ground
• Feta cheese - optional
• RICE
• SPINACH
• FENNEL