Dalia Risotto with Spinach and Peas

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the chopped onion and garlic, and sauté until the onion becomes translucent.

3. 3

   Stir in the dalia and cook for 2-3 minutes until lightly toasted.

4. 4

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.

5. 5

   Once the dalia is almost cooked, add the peas and spinach. Cook until the spinach wilts and the peas are tender.

6. 6

   Stir in the lemon zest and season with salt and black pepper to taste.

7. 7

   Remove from heat and crumble the feta cheese over the risotto.

8. 8

   Serve warm and enjoy your Dalia Risotto with Spinach and Peas.