Green Risotto

Deselect All

2 cups water

1 quart vegetable stock

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 tablespoon butter

1 medium onion, finely chopped

2 cups arborio rice

1/2 cup dry white wine or dry sherry

1 pound triple washed spinach, chopped

1 cup loosely packed basil leaves, chopped or torn

1/2 cup flat-leaf parsley, a couple of handfuls, chopped

Coarse salt and freshly ground black pepper

1/4 teaspoon nutmeg, grated or ground

1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls