Instructions: Add the onion peeled and crushed garlic herbs lemon rind and spices then cook gently on the simmering plate in a covered pan for 5 minutes.

Add the remaining oil along with the rice and cook stirring for 1 minute.

Add the stock transfer to the boiling plateand bung to the boil.

Place in the back of the simmering ovenfor 20 minutes or until the rice is tender.

Meanwhile shred the spinach and stir into the soup with the pesto sauce.

Boil on the boiling plate for 2 minutes and season to taste.

Serve drizzled with a little oil topped with parmesan cheese.

Choose small leaved spinach for the best flavour strippmg the leaves from the coarse stem. If you use frozen spinach select frozen leaf in preference to frozen chopped spinach. If fusing frozen spinach thaw and dram thoroughly before stirring into the soup.

Serves 4

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