Savory Herb Rice Pudding with Spinach and Feta

1.Rinse the Arborio rice under cold water until the water runs clear to remove excess starch.

2.In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for another 1 minute until fragrant, stirring frequently to avoid burning.

4.Add the rinsed rice to the pot and stir well to coat the grains with the oil, onion, and garlic mixture. Toast the rice for 2 minutes, stirring constantly.

5.Pour in the vegetable broth and add dried thyme, dried oregano, salt, and black pepper. Stir to combine and bring the mixture to a gentle boil.

6.Reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

7.Once the rice is cooked, gently fold in the chopped spinach and cook uncovered for 2-3 minutes until the spinach wilts and incorporates into the pudding.

8.Remove the pot from heat and stir in the crumbled feta cheese, grated Parmesan, fresh parsley, and fresh dill until evenly distributed. If desired, add the Greek yogurt for extra creaminess and stir well.

9.Taste and adjust seasoning with additional salt and pepper if needed.

10.Serve warm as a nutritious, protein-rich one-pot meal, garnished with a sprinkle of extra fresh herbs or a drizzle of olive oil if desired.