Ingredients

1 quart chicken broth
2 tb sp olive oil
2 cloves of garlic, crushed
1 onion, finely chopped
2 cups arborio (short grain) rice
1/2 cup white wine
2 scant cups baby spinach
2 scant cups gorgonzola cheese
in small pieces
salt and freshly ground pepper.

Method

Place broth in a saucepan and bring to boil. Leave simmer.

Heat oil in a large saucepan, add garlic, onion and cook for 5 minutes or
until soft. add rice and stir until well coated.

Pour in wine and cook , until the liquid has been absorbed. Add the broth
a ladle at a time, stirring continuously, until liquid has been absorbed
before adding the next ladle of broth. Keep adding broth this way and stirring
until all the broth is used and until the rice is cooked, but still a little firm to bite.

Add the spinach, cheese and seasonings, stir, and cook until spinach is just
wilted and cheese has melted.

Serve immediately.

Serves: 4-6