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1
Heat oven to 350 degrees.
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2
Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden.
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3
Remove and cool to room temperature.
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4
In another pot, heat 4 cups water and cook spinach until limp.
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5
Remove, drain, squeeze dry and chop finely.
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6
In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
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7
In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil.
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8
Add onions and saute until translucent.
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9
Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch.
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10
Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock.
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11
Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed.
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12
(Liquid should be bubblinggently.)
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13
Add spinach at this point, when rice is half-cooked.
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14
Stir and mix.
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15
Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes).
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16
Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix.
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17
Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts.
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18
If desired, add more Parmesan to taste.
