Risotto al Spinachi

Risotto works really well with spinach, especially if you don't use broth but plain water or a very light vegetable broth. The bitterness in the spinach combined with the salt flavour of the parmesan is a delicate balance and with broth this is disturbed. Serves 2 as a main course.

Ingredients
200 gr risotto rice
250 gr spinach
1 onion
2-3 cloves of garlic
1 glass of wine
some pine nuts
100 gr parmesan cheese

Preparation
Wash the spinach, and chop it roughly with a large knife
Chop the onions, squeeze the garlic
Fry the onion with the rice in some oil in a large pan
When the onion turns glassy, add the garlic, mix well and add the glass of wine
When the wine is gone, add some hot water (or light broth) and all the spinach.
Stir until the spinach is reduced, add more water in batches until the risotto is ready to eat.
Roast the pine nuts in a separate pan.
Remove the risotto form the fire, add the nuts and the parmesan cheese, mix well and serve immediately.