Emerald Risotto

A delicious side dish, perfect with pork, chicken or fish.

Bring the stock to a boil in a pot.

Add the wine , reduce the heat and simmer.

Heat the oil in a large pan or wok.

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

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

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

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

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

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

Season to taste with salt , pepper and nutmeg.

Serve straight from the pan.

vegetable stock, white wine, baby spinach, extra virgin olive oil, onion, garlic cloves, arborio rice, salt, ground black pepper, ground nutmeg