1. Bring the stock to a boil in a pot. 2. Add the wine, reduce the heat and simmer. 3. Heat the oil in a large pan or wok. 4. Gently fry the onion and garlic until soft but not brown, 2 minutes. 5. Then add the rice and stir fry until the grains are translucent and coated with oil. 6. Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed. 7. Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes. 8. 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. 9. Season to taste with salt, pepper and nutmeg. 10. Serve straight from the pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
