spinach risotto

rating:

As found on the back of a Co-Operative spinach bag! I love spinach, so I'm going to give this a try soon.

1 small onion, peeled and chopped
2 cloves garlic, ditto
dessertspoon of olive oil
175g risotto rice
250ml white wine
700ml hot vegetable stock
100g fresh spinach (that's about half a bag)
50g mature cheddar cheese
black pepper

optional garnish: parsley

Fry the onion and garlic in the olive oil until tender. Add the rice, cook for a couple of minutes, before adding 200ml of the white wine, and allow to simmer for 2-3 minutes.

Pour in half the stock and simmer until absorbed, then add the remaining stock and continue as before, stirring occasionally. Add the remaining wine and cook until the rice is creamy. Stir in the spinach, cheese and seasoning, and cook until the spinach has just wilted.

Serve immediately, with the aforementioned parsley if desired.