Spinach and Herb Risotto


20 g butter

1 tbsp olive oil

1 large onion

2 cups arboro rice

6 cups vegetable stock

200 g fresh spinach

½ cup fresh herbs

½ cup shredded parmesan cheese


Heat butter and oil. Add onions. Cook for 3 minutes. Then add rice. Add 1 cup stock at a time and then spinach and herbs. Add cheese then season with salt and pepper.

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