Ingredients
2 cups water
1 qt. vegetable stock
2 tbs. olive oil
1 tbs. butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine
1 lb. triple-washed spinach
1 cup lossely packed basil
torn or chopped
1/2 cup chopped fresh parsley
1/4 tea. nutmeg
salt and pepper
1/2 to 2/3 cup Parmigiano
Reggiano
Preparation
Bring water and stock to a boil. Saute in butter and oil about 3 min. Add rice and saute. Add wine and let absorb. Add half the stock, simmer, stirring frequently until liquid is absorbed. Add additional liquid a ladle at a time. When risotto is cooked al dente, about 18 min. Fold in basil, parsley and spinach. Add salt, pepper and nutmeg. Stir in cheese.
