Method

• Heat the olive oil in a wide saucepan and add the onion. Cook for a few minutes over low heat until the onion is soft and light golden, add a pinch of salt and pepper and stir.

• In the meantime, prepare the vegetable stock by diluting 1½ tbsp of vegetable bouillon in a separate saucepan with the boiling water and let it simmer at low heat all the time or heat your fresh stock.

• Add the rice to the onion and stir for a minute, until the rice is translucent. Add a splash of wine, stir and let it cook until it evaporates. Add stock, a ladle at a time and cook, stirring, until the liquid is almost absorbed before adding more.

• After 10 minutes cooking time, add the spinach leaves, and continue cooking with the remaining stock — one ladle at a time. After 18-20 minutes the rice should not be too sticky and the texture creamy.

• Turn off the heat and add the butter, most of the blue cheese and 2 - 3 tablespoons of parmesan to taste. l Stir constantly until the cheese has melted. Cover, and leave for a minute.

• Plate each portion topped with a couple of small cubes of blue cheese, rocket, pine nuts, parmesan shavings and black pepper to taste. Serve immediately.
  
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