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Ingredients

• 2 cups water
• 1 quart vegetable stock
• 2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 cups arborio rice
• 1/2 cup dry white wine or dry sherry
• 1 pound triple washed spinach, chopped
• 1 cup loosely packed basil leaves, chopped or torn
• 1/2 cup flat leaf parsley, chopped (a couple of handfuls)
• Coarse salt and freshly ground black pepper
• 1/4 teaspoon nutmeg, grated or ground
• 1/2-2/3 cup grated Parmigiano Reggiano, (2 or 3 handfuls)

Description

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