Green Risotto

• 2 cups water
• 1 qt. vegetable stock
• 2 tbs. olive oil
• 1 tbs. butter
• 1 medium onion, finely chopped
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 lb. triple-washed spinach
• 1 cup lossely packed basil
• torn or chopped
• 1/2 cup chopped fresh parsley
• 1/4 tea. nutmeg
• salt and pepper
• 1/2 to 2/3 cup Parmigiano
• Reggiano

1. Bring water and stock to a boil. Saute in butter and oil about 3 min. Add rice and saute. Add wine and let absorb. Add half the stock, simmer, stirring frequently until liquid is absorbed. Add additional liquid a ladle at a time. When risotto is cooked al dente, about 18 min. Fold in basil, parsley and spinach. Add salt, pepper and nutmeg. Stir in cheese.

water, vegetable stock, olive oil, butter, onion, arborio rice, white wine, triplewashed spinach, basil, parsley, nutmeg, salt

Taken from www.epicurious.com/recipes/member/views/green-risotto-50071075 (may not work)