Step 1

Place the stock and 1 cup water in a large saucepan over high heat and bring to a simmer. Reduce heat to very low.

Step 2

Heat the unsalted butter in a large heavy-based saucepan over medium heat. Add the onion, bacon and garlic and cook for 3 minutes. Add the rice and cook for 1 minute, stirring until the rice is well coated.

Step 3

Pour 1 cup of the hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan, until the liquid has absorbed. Add the remaining stock mixture, one cup at a time, stirring again until most of the liquid has evaporated, the rice is tender and the risotto has thickened. This should take around 20 minutes. Add the spinach, salt and pepper and cook for 3 minutes or until spinach has wilted. Divide between serving plates and serve topped with toasted pinenuts and shaved parmesan, if desired.