Cook your own spinach risotto with Little Owl, New York City
In a saucepan, bring broth to a bare simmer.
In another large saucepan, cook onion in oil over moderately low heat, stirring, until softened.
Add in rice, stirring until each grain is coated with oil.
Add wine or vermouth and cook, covered, over moderately high heat, stirring occasionally until wine is absorbed.
Add about 3/4 cup simmering broth into rice and cook over moderately high heat, stirring occasionally, until broth is absorbed.
Continue adding broth, about 3/4 cup at a time, stirring occasionally and letting each addition be absorbed before adding the next, until about half of broth has been added.
Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
Add in spinach purée. Salt and pepper to taste.
Remove pan from heat and stir in 1/4 cup Parmesan.
Serve risotto with remaining 1/4 cup Parmesan.