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Ingredients

• 2 c. water
• 1 quart vegetable stock
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1 Tbsp. butter
• 1 med onion finely minced
• 2 c. arborio rice
• 1/2 c. dry white wine or possibly dry sherry
• 1 lb triple washed spinach minced
• 1 c. basil leaves - (loosely packed) minced or possibly torn
• 1/2 c. flat-leaf parsley minced
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste
• 1/4 tsp grated or possibly grnd nutmeg
• 1/2 c. grated Parmigiano-Reggiano - (to 2/3)

Description

Bring Water And Stock To A Boil, Then Reduce Heat To Low To Keep Hot. In A Large Skillet, Heat Oil And Butter Over Medium To Medium-high Heat. Add In Onions And Saute/fry 3 Min.…

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