If you are using bouillon cubes instead of meat/vegetable broth, start by dissolving it in the water according to directions on the package. You might need more than 1 bouillon cube. Consider you’ll need at least 5 cups of stock.
We’ll also need to get ready our spinach. If you are using a pack of baby spinach or a pack of spinach that’s already washed and dried, you can skip the next step completely.
But if you are using fresh spinach from the local market or your garden, make sure you wash it thoroughly. I like to wash spinach under the cold running water and leave it to drain before I’m preparing the rest of the ingredients. You can also pat-dry it with a paper towel. Remove hard stems, and shred green leaves with a sharp knife. Don’t worry if you still get some pieces of stems in. Once cooked, they’ll be soft and tender, and I actually love feeling those slightly uneven texture bites.
Finely chop shallot or a small white onion. Add it to a large skillet pan placed over medium-low heat together with some olive oil. Saute for a minute or two, add rice. Start mixing it into shallots and olive oil in the pan.
Add white wine.
Once it’s almost evaporated start adding stock, one ladle at a time.Turn the heat on low, if you haven’t done this already. Add another ladle of stock only once almost all liquid in the pan is absorbed.
Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.
Five minutes before risotto is cooked, add shredded spinach (or baby spinach, whole).Continue stirring and adding some more vegetable stock.
Once risotto is cooked, turn off the heat. Add butter and parmesan cheese. Stir once again and let is rest for a few minutes under the cover before serving
Put some parmesan on the table to sprinkle some more over individual plates.