Green Risotto
Ingredients
- 2 cups water
- 1 quart vegetable stock
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine or dry sherry
- 1 pound triple washed spinach, chopped
- 1 cup loosely packed basil leaves, chopped or torn
- 1/2 cup flat-leaf parsley, a couple of handfuls, chopped
- Coarse salt and freshly ground black pepper
- 1/4 teaspoon nutmeg, grated or ground
- 1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls
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