Spinach Risotto

Directions

1. 1
   Cook the chopped spinach in 3 tablespoons of olive oil with 1/4 cup of the onion until completely defrosted.
2. 2
   Add the garlic and cook until almost dry; set aside.
3. 3
   In a large, heavy pot, soften the remaining onion in the rest of the olive oil.
4. 4
   Add the rice and toss with oil.
5. 5
   Add the white wine and, stirring with wooden spoon, cook over moderate heat until the wine has been absorbed.
6. 6
   Add the chicken broth to the rice, 1/2 cup at a time, the same way that the wine was added, until the rice is al dente and a creamy sauce has developed throughout the rice.
7. 7
   This will take about 30 minutes.
8. 8
   Add the spinach with the last addition of stock.
9. 9
   Stir in the Parmesan cheese and butter.
10. 10
    Serve immediately.
11. 11
    Makes 4 servings.