Spinach 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 medium, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pan 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, stirring constantly.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring frequently. Allow 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 until wilted, about 2 minutes.
8. Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the spinach parmesan risotto hot, garnished with additional grated Parmesan cheese if desired.