Recipes Greek-Style Vegetable Risotto 4.0 (1,534) 1 Review This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. Michael Psilakis updates it with zucchini, arugula and peas. To make the dish richer (if less Lent-appropriate), he recommends topping the risotto with sharp goat cheese or grated Parmesan. Slideshow: More Recipes From Michael Psilakis By Michael Psilakis Michael Psilakis Instagram Michael Psilakis is the Greek American chef of Greek restaurant MP Taverna in New York and author of Live to Eat: Cooking the Mediterranean Way and How to Roast a Lamb: New Greek Classic Cooking. He's appeared on food TV shows The Best Thing I Ever Ate, Iron Chef America, and Ultimate Recipe Showdown. Food & Wine's Editorial Guidelines Updated on April 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Ditte Isager Total Time: 30 mins Yield: 4 to 6 Ingredients 6 cups vegetable stock or low-sodium broth 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 pound arborio rice (2 cups) 1 large zucchini (10 ounces), cut into 1/2-inch dice 4 scallions, thinly sliced crosswise 1/2 cup frozen peas, thawed One 1/2-pound bunch of arugula, large stems discarded, leaves coarsely chopped Kosher salt and freshly ground pepper Freshly grated Parmesan cheese, for serving (optional) Directions In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula and cook until the arugula is wilted, about 1 minute. Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese. Suggested Pairing Minerally, aromatic Sardinian white. Rate it Print