Risotto With Spinach

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
56%
CHOL
9%
SOD
101%

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Ingredients for 4 servings

6 cups vegetable stock

3 Tbs. extra-virgin olive oil

1/3 cup finely chopped yellow onion

3/4 lb. spinach, stemmed and thinly sliced crosswise

2 cups Arborio or Carnaroli rice

2/3 cup dry white wine

2 Tbs. unsalted butter

2 Tbs. freshly grated Parmigiano-Reggiano &nbsp cheese

Freshly grated nutmeg, to taste

Salt and freshly ground pepper, to taste

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