Spinach risotto

Ingredients

5 cups	chicken stock
2 Tbsp	olive oil
1	onion, diced
1¼ cups	arborio rice
400g	spinach, washed and chopped
¾ cup	finely grated parmesan cheese
freshly ground salt and pepper to taste

Directions

1. Bring the chicken stock to the boil.
2. Heat 2 tablespoons of the oil in a large non-stick frying pan. Sauté the onion until softened. Add the rice and stir until coated in oil, toasted and fragrant.
3. Add the boiling stock a half cup at a time stirring until it has been absorbed by the rice before adding the next 1/2 cup. Cook until the rice is tender about 18 minutes in total. The consistency should still be a little runny, not solid. Stir in the spinach and cook until warm. Remove from the heat and stir in the parmesan.
4. Great topped with extra grated parmesan and a drizzle of olive oil.