Spinach risotto is a rather unusual way of persuading those who don't usually like vegetables to give spinach a try. The combination of rice and spinach with the addition of a generous handful of grated cheese make this main course very creamy and flavourful. If you like the idea of eating it with a spoon you can keep it rather more "soupy"; also, if you use a cheese which is not too strongly-flavoured, you will find that even the youngest children will really enjoy it.

Brown the onion in a little olive oil. Add the wholegrain rice and stir in the hot oil until well coated and then add the white wine and reduce. Add the boiled spinach which has been drained well and then chopped up, adding a pinch of salt and a pinch of nutmeg. Continue adding the stock bit by bit, stirring all the time, until the rice is cooked. Off the heat, stir in a generous handful of your favourite grated cheese. Serve.