- 1. In a pan of cold water, add the rice, bring to the boil then leave to simmer for about 10 minutes.
- 2. Saute the onion in a pan until softened.
- 3. Drain the rice and then add it to the pan.
- 4. Add 50ml of stock along with herbs and courgettes
- 5. Continually stir and add stock a little at a time.
- 6. Add the spinach, then repeat until all liquid is absorbed and rice is fully cooked.
- 7. Remove from the heat, add half the Parmesan and stir.
- 8. Sprinkle over Parmesan and serve.