(Risotto with spinach - Our recipe)

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

Time:
preparation: 10 minutes
cooking: 40 minutes
Difficulty:
medium
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

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.