Spinach, Fetta And Pine Nut Baked Risotto

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donna hay


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1 ½ cup arborio (or risotto) rice

4 ½ cups chicken stock

1 cup finely grated parmesan

40 g unsalted butter

sea salt and cracked black pepper

50 g baby spinach leaves

100 g fetta, crumbled

½ cup pine nuts, toasted

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