recipe: risotto with spinach

from the famous tuscany, italy trip my mother and i went on in 2004.

RISOTTO WITH SPINACH
(serves 4-6)
2 tablespoons extra virgin olive oil
1/2 large onion chopped
3/4 cup arborio rice (per person)
1 package frozen spinach (defrosted and squeezed dry)
warm / hot water (bring to simmer in separate pot)
1 tbsp sea salt
1/4 cup shredded parmesean

to make:
heat saucepot over medium heat. add olive oil and onion and cook for 10 minutes. add spinach. and cook for 3 minutes. add rice and cook for 3 minutes stirring constantly. add 2 cups of hot water and sea salt stir. cook until almost completely absorbed. continue to add water until all is absorbed and rice is cooked. finish with parmesean cheese, stir and serve.