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Ingredients
Ingredients 500g / 1 lb spinach, stalks removed and leaves chopped 1 cup/250mL/8fl oz water 60 g / 2oz butter 1 large onion, finely chopped 2 cloves garlic, crushed 2 cups/440g/14oz brown rice ½ cup/125 ml / 4 fl oz white wine 5 cups/ ½ litres / 2pt hot chicken stock 30g/loz fresh basil leaves 2 tablespoons olive oil 4 tablespoons pine nuts, toasted

Instructions
Method: 1. Place spinach and water in a saucepan bring to the boil and cook for I minute or until spinach is tender. Remove from heat and set aside to cool. 2. Place spinach mixture in a food processor or blender and process until smooth. Set aside. 3. Melt butter in a saucepan, add onion and garlic and cook for 4-5 minutes or until onion is soft. Add rice to pan and stir to coat with butter mixture. Pour in wine and half the chicken stock. Cook over a medium heat, stirring occasionally, until almost all the liquid is absorbed. Stir in remaining stock with reserved spinach mixture and cook until almost all the liquid is absorbed. 4. Place basil, oil and 3 tablespoons pine nuts in food processor or blender and process until smooth. Stir into rice mixture. Sprinkle with remaining pine nuts and serve immediately. Note: Risotto is an Italian favorite. Wonderful as a first course, main course or an accompaniment to meat, fish or poultry, it is nutritious and easy to make.