Preparation: 10 minutes
Cooking time: 30 minutes

• 350g of fresh spinach, well washed
• 1 medium onion, finely chopped
• 1 clove of garlic, finely chopped
• 4 tablespoons Filippo Berio olive oil
• 350g Divella rice
• 120ml of dry white wine
• 1.2 liters of hot vegetable broth
• 1/4 teaspoon freshly grated nutmeg
• 75g of freshly grated parmesan

Instructions:

Wash the spinach well, remove all the stems, chop and set aside. Heat the olive oil in a large skillet, then add the onion and simmer for about 5 minutes on medium heat until the onion softens. Add garlic and rice and cook, stirring, until all the rice has absorbed the oil. Add wine and cook for 1 minute. Add warm broth at the same time.

Continue to stir until most of the liquid is absorbed, then add the rest of the soup this way. After 15 minutes, when the rice is cooked, add the spinach. Stir until the spinach is soft. Rice should be creamy and soft. Remove the pan from the heat and add the nutmeg. Stir in the parmesan, then cover the pan and let stand for 2 minutes before serving in warm shallow bowls.