Instructions: Place the spinach in a large pan with just the water that clings to its leaves. Add a pinch of salt. Heat until the spinach has wilted, then removed from the heat and drain, reserving any liquid.

Either chop the spinach finely using a large knife or place in a food processor and process briefly to achieve a fairly coarse puree.

Heat the oil in a large pan and gently cook the onion, garlic and chili for 4-5 minutes until softened but not browned. Stir in the risotto rice until well coated with the mixture.

Pour in the stock and reserved spinach liquid. Bring to the boil, reduce the heat and simmer for 10 minutes.

Add the spinach, with salt and pepper to taste. Cook for 5-7 minutes more, until the rice is tender. Check the seasoning and serve in heated soup plates or bowls, with the Percorino cheese sprinkled over.

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