Preparation

Step: 1/8

Heat the oil in a pan, add the rice and cook, stirring, until glassy.

Step: 2/8

Add a ladleful of stock and the white wine. Allow the liquid to boil away, stirring occasionally.

Step: 3/8

Meanwhile, clean and finely chop the mushrooms.

Step: 4/8

Add the mushrooms to the rice.

Step: 5/8

Mix well. Again, add some stock and allow to boil, stirring over a medium heat until almost completely absorbed. Continue adding stock and cooking in this way until the rice is tender with a little bite - about 15-20 minutes.

Step: 6/8

Wash the spinach and shake dry.

Step: 7/8

Add to the risotto, cover and allow to wilt over a low heat for 1-2 minutes.

Step: 8/8

Stir the butter and parmesan into the risotto. Season with salt, pepper and nutmeg, and serve.