Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

6 cups low-sodium vegetable broth
2 tbsp olive oil + 2 tbsp butter, divided
1 medium onion, finely diced
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine (or extra broth)
10 oz (280 g) fresh baby spinach
1/4 cup chopped fresh dill
4 oz (115 g) feta, crumbled, plus extra for serving
Zest and juice of 1 lemon
Salt, pepper, optional 1/3 cup grated hard cheese (Parmesan or kefalotyri)

Do This

1. Warm vegetable broth in a saucepan and keep it at a bare simmer over low heat.
2. In a wide pan, sauté onion in olive oil and 1 tbsp butter until soft; add garlic for 30 seconds.
3. Stir in Arborio rice and toast 1–2 minutes; pour in wine and cook until mostly absorbed.
4. Add hot broth 1 ladle at a time, stirring often, letting liquid absorb before adding more, until rice is creamy and al dente (18–20 minutes).
5. Stir in spinach and dill; cook until spinach wilts, then add lemon zest, remaining butter, and optional grated cheese.
6. Off the heat, gently fold in most of the feta and lemon juice; season to taste, serve topped with extra feta, dill, pepper, and a drizzle of olive oil.

Why You’ll Love This Recipe

Creamy Italian-style risotto meets bright, herbaceous Greek flavors for a comforting but fresh dish.
Spinach, dill, and lemon keep it light, while feta adds tangy richness without feeling heavy.
All cooked in one pan with simple, affordable ingredients you can find in any supermarket.
Perfect as a vegetarian main, but also pairs beautifully with grilled fish or chicken.

Grocery List

Produce: 1 medium yellow onion, 3 cloves garlic, 10 oz (280 g) fresh baby spinach, 1 bunch fresh dill, optional flat-leaf parsley, 1 lemon.
Dairy: 4 oz (115 g) feta cheese, 3 tbsp unsalted butter, optional 1/3 cup grated Parmesan or Greek hard cheese (kefalotyri or graviera).
Pantry: Arborio rice, low-sodium vegetable broth, extra-virgin olive oil, dry white wine (or extra broth), fine sea salt, freshly ground black pepper.

Full Ingredients

For the Risotto Base

6 cups (1.4 L) low-sodium vegetable broth
2 tbsp olive oil
3 tbsp unsalted butter, divided (1 tbsp for sautéing, 2 tbsp for finishing)
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
1 1/2 cups (300 g) Arborio rice (or other risotto rice, such as Carnaroli)
1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)

– or use 1/2 cup extra vegetable broth for an alcohol-free version
1 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more for serving

Spinach, Herbs, and Cheese

10 oz (280 g) fresh baby spinach, roughly chopped if leaves are large
1/4 cup finely chopped fresh dill (loosely packed)
2 tbsp chopped fresh flat-leaf parsley (optional, for extra freshness)
4 oz (115 g) feta cheese, crumbled and divided

– use about 3 oz (85 g) for stirring in, 1 oz (30 g) for garnish
1/3 cup (30 g) finely grated Parmesan, kefalotyri, or graviera (optional but recommended for extra creaminess)

Lemon and Finishing Touches

Zest of 1 lemon (about 1–2 tsp, finely grated)
2 tbsp fresh lemon juice (from about 1 lemon), plus more to taste
1–2 tbsp extra-virgin olive oil, for drizzling before serving
Extra chopped dill and parsley, for garnish
Extra cracked black pepper, for garnish

Step-by-Step Instructions

Step 1: Warm the Broth and Prep Ingredients

Pour the vegetable broth into a medium saucepan and set it over low heat. You want it to steam gently but not boil; this helps the risotto cook evenly without cooling down the pan each time you add liquid.

While the broth warms, finely dice the onion, mince the garlic, chop the spinach (if needed), and finely chop the dill and parsley. Crumble the feta and set aside, keeping a small portion reserved for garnishing at the end. Zest and juice the lemon, keeping the zest and juice separate.

Step 2: Soften the Onion and Garlic

In a wide, heavy-bottomed skillet or Dutch oven, heat the olive oil and 1 tbsp of the butter over medium heat until the butter melts and starts to foam slightly. Add the diced onion and 1/2 tsp of the salt. Cook, stirring often, for 5–7 minutes, until the onion is soft, translucent, and just beginning to turn pale golden at the edges.

Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, just until fragrant. Do not let the garlic brown, as it will turn bitter.

Step 3: Toast the Rice and Deglaze with Wine

Add the Arborio rice to the pan with the onions and garlic. Stir well to coat every grain with the fat. Toast the rice for 1–2 minutes, stirring frequently, until it looks slightly translucent around the edges but still opaque in the center. You may hear a soft crackling sound; this is normal.

Pour in the white wine (or extra broth, if not using wine). Stir continuously and cook for 2–3 minutes, until most of the liquid has evaporated and you can draw a spoon across the bottom of the pan and see it briefly.

Step 4: Build the Creamy Risotto with Hot Broth

Reduce the heat to medium-low. Add 1 ladleful (about 1/2 cup) of hot broth to the rice and stir gently but frequently. Keep the mixture at a gentle simmer, not a hard boil.

Once the liquid is mostly absorbed and the spoon leaves a trail in the pan, add the next ladle of broth. Continue this cycle: add broth, stir often, and let it absorb before adding more. Scrape the bottom of the pan occasionally to prevent sticking.

This process will take about 18–20 minutes. Start tasting the rice around the 15-minute mark. The risotto is ready for the next step when the grains are plump, the mixture is loose and creamy, and the rice is al dente (tender with a slight bite in the center). You may not need all the broth, or you may need a little extra hot water if you like it looser.

Step 5: Add Spinach, Herbs, and Lemon Zest

When the rice is just shy of al dente, stir in the chopped spinach in 2–3 handfuls. It will look like a lot but will wilt down quickly. Cook, stirring, for 2–3 minutes, until the spinach is fully wilted and evenly distributed through the rice.

Stir in the chopped dill and parsley (if using), along with the lemon zest and black pepper. Taste and adjust the salt at this stage; remember that feta and any added hard cheese will also bring saltiness, so under-season slightly now if you are unsure.

Step 6: Finish with Feta, Butter, and Optional Hard Cheese

Turn the heat to low. Add the remaining 2 tbsp butter and the grated Parmesan or Greek hard cheese, if using. Stir briskly for 1–2 minutes to emulsify the fat into the risotto, making it glossy and extra creamy.

Remove the pan from the heat. Add about 3 oz (85 g) of the crumbled feta and most of the lemon juice. Fold gently to keep some feta pieces intact while others melt slightly into the rice. If the risotto seems too thick, stir in a small splash of hot broth or hot water until it relaxes into a creamy, spoonable consistency.

Step 7: Taste, Adjust, and Serve

Taste the risotto and adjust the seasoning with additional salt, pepper, or lemon juice as needed. The flavor should be bright and tangy, with a pleasant richness and fresh herb notes.

Spoon the risotto into warm shallow bowls. Top with the reserved crumbled feta, a sprinkle of chopped dill and parsley, and a generous grind of black pepper. Finish with a light drizzle of extra-virgin olive oil. Serve immediately while the risotto is creamy and hot; it will thicken as it cools, so enjoy it fresh from the pan.

Pro Tips

Use hot broth: Adding cold broth cools down the pan and can make the rice cook unevenly. Keeping the broth steaming hot is key to a creamy texture.
Stir, but not constantly: You do not need to stir nonstop; gentle, frequent stirring is enough to release the starch without breaking the grains.
Adjust consistency at the end: Risotto should softly spread on a plate, not sit in a stiff mound. If it is too thick, loosen with a splash of hot broth just before serving.
Season in layers: Salt the onions, then taste again after adding spinach, and finally after adding feta and lemon. This keeps flavors balanced, not salty.
Serve immediately: Risotto waits for no one. Have your table set and garnishes ready so you can eat it at its best.

Variations

Mediterranean Veggie Boost: Stir in 1 cup of blanched peas or sautéed zucchini rounds along with the spinach for extra color and vegetables.
Garlicky Spinach & Feta Risotto: Increase the garlic to 5–6 cloves and finish with an extra drizzle of garlic-infused olive oil for a bolder flavor.
Lemony Shrimp Add-On: Top each serving with sautéed shrimp cooked in olive oil, garlic, and lemon zest for a Greek-inspired surf-and-risotto main course.

Storage & Make-Ahead

Risotto is best eaten freshly made, but leftovers can still be very enjoyable. Cool any remaining risotto quickly by spreading it in a shallow container, then refrigerate in an airtight container for up to 3 days. To reheat, add a splash of water or broth and warm gently in a saucepan over low heat, stirring and adding more liquid as needed until creamy again. The spinach and herbs will darken slightly, but the flavor remains good. This recipe is not ideal for freezing, as the rice texture becomes mushy once thawed.

You can prep ahead by dicing the onion, mincing the garlic, washing and chopping the spinach, and crumbling the feta up to 1 day in advance. Store each component separately in the refrigerator so that when you are ready to cook, the risotto comes together quickly.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe), assuming optional hard cheese is used: 480 calories; 18 g fat (8 g saturated); 60 g carbohydrates; 3 g fiber; 7 g sugar; 15 g protein; about 950 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes.

Greek Spinach and Feta Risotto with Dill