Ingredients:

Spinach                          2 bunches
Arborio rice                   100 gms
Shallots                           50 gms
Olive oil                          10 ml
Butter                             50 gms
Salt                                  to taste
Black pepper powder  10 gms
Bay leaf                           1 nos
Vegetable stock            200 ml
Lemon                            1 no
Procedure:
1. In a large pot heat oil add bay leaf and shallots and cook till translucent.
2. Add blanched spinach and took till its raw flavor is removed.
3. Add uncooked rice and stir for few minutes and gradually add vegetable stock and continue to cook.
4. Season with salt and black pepper powder and finish off with lemon juice.
5. Garnish with fresh parsley and Parmesan cheese.