Spinach And Rice Soup

• 1 1/2 lbs fresh Baby Spinach, washed
• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 small fresh red chili pepper, seeded and finely chopped
• 1 cup risotto rice
• 5 cups vegetable stock
• salt
• pepper
• 4 tablespoons pecorino cheese, grated

1. Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
2. Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
3. Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
4. Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
5. Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.

extra virgin olive oil, onion, garlic, red chili pepper, risotto rice, vegetable stock, salt, pepper, pecorino cheese

Taken from www.food.com/recipe/spinach-and-rice-soup-324588 (may not work)