Ingredients
6 cups vegetable stock 3 tablespoons extra-virgin olive oil 1/3 cup finely chopped yellow onion 3/4 pound spinach, stemmed and thinly sliced crosswise 2 cups Arborio or Carnaroli rice 2/3 cup dry white wine 2 tablespoons unsalted butter 2 tablespoons freshly grated Parmigiano-Reggiano cheese Freshly grated nutmeg, to taste Salt and freshly ground pepper, to tasteDescription
Shredded Spinach Gives This Risotto A Lovely Green Hue. '
The Food Channel
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