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.