Green Rice

This is a very simple spinach risotto, but I have to add it as it was such a success. Initially I had a 5 (almost 6) year old who was going to refuse to eat it. During breakfast, Sonny asked what we were going to have for dinner, I told him about the risotto and he said no way. So I said how about green rice then? His ears pricked up, I then told him that the way we make it green is by adding pureed spinach - he is a massive Popeye fan - so he agreed this was a good choice. He helped me make this and then wolfed a massive plate down :)

1 onion, chopped finely
2 cloves garlic, crushed
2 tbsp olive oil
25g butter
300g risotto rice
600/700ml veg stock
parmesan cheese

4 big handfulls of spinach (buy it loose in the supermarkets, its about a 1/4 of the price)
2 gloves garlic, crushed
glug of olive oil

1. Lightly fry the onion and garlic in the butter and olive oil until soft, add the rice and coat all over.
2. Ladel by ladel add the stock, until the rice is cooked all the way through and you have a lovely moist risotto.
3. Whilst you are cooking the risotto, heat the olive oil in a separate pan and add the garlic, fry until soft. Then add the washed spinach leaves over a moderate heat until cooked through. Use a hand blender to puree the spinach.
4. Add the spinach and a generous amount of parmesan cheese and serve with a green salad!