Spinach Risoni & Peas 🫛

Meet One-Pan Spinach Risoni & Peas 🫛 which I call Spanako-Risoni 🇬🇷

i have to be honest—I actually love this easy peasy version even more than the traditional Greek rice-based Spanakorizo!

Swapping in the toasted risoni gives it a silky texture and it looks nicer on the table in a group setting.

Ingredients for 4-6 people 

• Extra virgin olive oil

• 6 spring onions, sliced (whites and greens)

• 3 garlic cloves, crushed

• 1.5 cups risoni (kritharaki/orzo)

• 500g baby spinach

• 1/4 cup water

• 2 cups chicken or vegetable stock

• 2 tsp lemon zest, or more

• 200g fresh peas 🫛

• 20g unsalted butter

• 100g (or more) feta cheese, crumbled

• 50g fresh dill, chopped

• Salt and black pepper to taste

Method

1. Heat some olive oil in a pan. Add the spring onions and sauté for 3 minutes, then stir in the garlic for 1 minute.

2. Add the risoni to the pan. Stir constantly for 2–3 minutes until the grains are light golden.

3. Add the baby spinach in large handfuls with the 1/4 cup of water. The steam helps the spinach collapse quickly so you can stir it in without burning the risonni.

4. Pour in the stock and add the lemon zest, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 12-14 minutes, stirring once or twice, until the risoni is tender.

5. Stir in the peas, butter, feta, and dill. Cover the pan again for 1–2 minutes—this allows the residual heat to melt the butter and pop the peas.

6. Give it one last gentle stir to incorporate the melting feta and serve with more feta and olive oil if you wish.

Enjoy!