(Risotto with spinach - Our recipe)

Time: preparation: 10 minutes .........cooking: 40 minutes 400 g (14 oz) rice for "risotto" 10 tablespoons extra virgin olive oil 2 tablespoons dried chives 4 teaspoons dried marjoram 100 ml (4 fl oz - 1/2 C) dry white wine 1 l (35 fl oz - 4 1/2 C) vegetable stock 450 g (1 lb) frozen spinach Grated Parmesan cheese, if you like Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Steam frozen spinach for 10 minutes and then purée in a blender or food processor.
Meanwhile prepare vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
In a large saucepan add olive oil, dried chives, marjoram and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed spinach and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.

Note
If you want, you can add fresh cheese few minutes before switching off the gas.

What's the right wine?
Franciacorta: a white wine from Lombardia - Italy.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".