Spanakoryzo Avgolemono (Spinach Risotto with Egg-Lemon sauce)

This a controversial greek dish. People either love it or hate it. 

It is usually cooked in two versions, a simple spinach risotto on which we drizzle some lemon juice or with tomato juice and it’s definitely vegetarian. 

My version, however, is finished with avgolemono (egg-lemon sauce) which completely transforms it. I’d like to thank my aunt Lefki who made me change my mind about spanakoryzo with this recipe, and my son Chris, who helped me with the photos.

For 4 hungry people we’ll need:

- 1 cup olive oil

- 250 grams spinach leaves, coarsely chopped

- 1 finely diced dry onion

- 4 spring onions, chopped

- 1/2 cup chopped dill

- ½ cup chopped herbs, I use “kafkalithres” (Hartwort) and “mironia” (Venus’ comb)

- 200 grams rice for risotto (Arborio or Carolina)

- 2 large eggs, preferably organic

- 1 lemon

- 1 lit warm water

- salt, pepper

Put the olive oil in a large deep frying pan, add the diced onion and cook until tender. 

Add the chopped greens and stir lightly until they reduce in size and their juices are evaporated. 

Then add the rice and stir until it becomes opaque white. 

Add a glass of warm water and wait until it forms bubbles on the surface. Repeat this procedure until all the water is added. 

Season well, put a lid on the pan and turn down the heat. 

Let the rice simmer until it becomes as tender as you like. 

When we are satisfied with the texture of the rice, we check the remaining liquid in the pan. It must have the consistency of thick soup, otherwise add some more warm water. Taste the seasoning and take it off the heat. 

It’s time to make the avgolemono sauce.

Pour the sauce over the risotto and mix well with a wooden spoon. 

The risotto must have the consistency of rice pudding. 

Serve warm with some cheese.

Good apetite!