Rice Soup III (Italian)

1 pound fresh spinach, chopped into big pieces

1 ½ cup onion, chopped

2 medium garlic cloves, peeled and minced

1/4 pound Parmesan cheese, grated

6 tablespoons extra virgin olive oil

2 tablespoons butter

10 cups chicken stock (see our chicken stock recipe)

3/4 cup arborio rice

Salt and freshly ground pepper to taste  

1. Heat oil and butter in a Dutch oven.  Stir in garlic and onion and sauté over medium heat until softened.

2. Add the spinach and sauté 2-3 minutes.  Pour in the stock and bring to a boil. Add the rice and simmer until tender, 18 to 20 minutes. Season with salt and freshly ground pepper to taste.

3. Sprinkle each bowl with grated parmesan.

Serves 8 to 10