Emerald Risotto

1. 1

   Bring the stock to a boil in a pot.

2. 2

   Add the wine, reduce the heat and simmer.

3. 3

   Heat the oil in a large pan or wok.

4. 4

   Gently fry the onion and garlic until soft but not brown, 2 minutes.

5. 5

   Then add the rice and stir fry until the grains are translucent and coated with oil.

6. 6

   Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.

7. 7

   Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.

8. 8

   Add the spinach and more stock and boil, stirring, until the rice is cooked.

9. 9

   Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.

10. 10

    Season to taste with salt, pepper and nutmeg.

11. 11

    Serve straight from the pan.

* Per serving · 4 servings · Values may vary.