Mediterranean Risotto

• 50 ml olive oil
• 3/4 cup arborio rice
• 50 ml white wine
• 2 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 3 cups baby spinach leaves
• 1 tablespoon sun-dried tomato, roughly chopped
• 1 tablespoon olive, roughly chopped
• 1 tablespoon parmesan cheese, grated

1. Heat olive oil in a large saucepan over a low heat.
2. Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
3. Add white wine and stir until evaporated.
4. Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
5. Cover saucepan with a tight fitting lid, and lower heat.
6. Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
7. Stand for 10 minutes without removing the lid.
8. Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
9. Serve immediately.

olive oil, arborio rice, white wine, chicken stock, salt, cracked pepper, baby spinach, tomato, olive, parmesan cheese

Taken from www.food.com/recipe/mediterranean-risotto-112884 (may not work)