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In a large pot, heat 2 tablespoons extra virgin olive oil. Add 1 small onion, 2 scallions, and 1 small leek (all chopped). Cook over medium heat for about 4 minutes, until soft. Add 2 cloves garlic (grated) and sauté for another minute, or until fragrant.
Add 1 pound fresh spinach and a pinch of salt. Stir well and cook for 5 to 8 minutes, or until the spinach wilts down completely.
Stir in ¾ cup risotto rice, then pour in 3 cups vegetable broth. Season with 2 pinches salt and a pinch of black pepper. Bring to a gentle boil, then lower the heat, cover, and simmer for about 18 minutes or until the rice is cooked. Stir once or twice while cooking and add more broth if the mixture starts to dry out.
Turn off the heat. Stir in ¼ cup fresh dill (chopped), along with the juice and zest of 1 lemon and 4 ounces crumbled feta. Taste and adjust seasoning as needed. Finish with a drizzle of olive oil.
Enjoy on its own or pair with your protein of choice, or a soft poached egg.