Step 1

In a large saucepan, heat 2 tablespoons of olive oil or butter over a medium heat. Add the 1 finely chopped onion and cook for 5–7 minutes until softened and translucent. Next, stir in the 2 minced garlic cloves and sauté for another 1 minute.

Step 2

Add the rice to your pan, and stir to coat each grain with the oil and onion mix. If using, pour in the white wine and let it simmer until the wine is almost fully absorbed.

Step 3

Slowly add the warm vegetable or chicken stock, one ladle at a time. Stir regularly, allowing each ladle of stock to be fully absorbed before adding more. This process should take around 20–25 minutes, this step is crucial for achieving the rice’s creamy texture. After adding 800ml of the stock, pour in the remaining 400ml without cooking it off completely to keep the soup’s consistency more soup-like.

Step 4

Add the fresh, chopped spinach to the soup. Stir well and let cook for 2–3 minutes until the spinach wilts and blends with the rice.

Step 5

Stir in the cheese and if using now you can add the double cream for an extra velvety finish. Add a little more stock, if needed. Season with salt and pepper, and the juice of half a lemon to taste.

Step 6

Ladle the soup into bowls and top with extra Parmesan cheese if desired. Serve with crusty bread or a fresh side salad for a complete meal.