Spinach and Parmesan Risotto

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Spinach - 2 cups, chopped
• White wine - 1/2 cup
• Vegetable broth - 4 cups
• Arborio rice - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Continue adding the broth and stirring until the rice is creamy and al dente, about 20 minutes.
7. Stir in the chopped spinach and cook for an additional 2 minutes, until wilted.
8. Remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Let the risotto rest for a few minutes before serving. Serve hot and enjoy!