|Virgin olive oil||1 Tablespoon|
|Arborio rice||1 Cup (16 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated lemon rind||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable stock||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1 Tablespoon|
|Fresh spinach||1 Pound, washed, dried and torn|
|Black pepper||To Taste|
|Grated parmesan cheese||2 Tablespoon|
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice, onions, garlic, lemon rind and nutmeg.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the stock and the lemon juice.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the remaining 1 cup stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the spinach.
Add salt and pepper to taste.
Sprinkle with the Parmesan.