Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add onion and cook until translucent. Add rice and cook for 2 minutes, stirring constantly. Add 1 cup of wine and cook, stirring until wine is absorbed. Add 1 cup of stock and continue to stir. Slowly add stock, ½ cup at a time, as rice absorbs the stock, and cook until rice is tender.
In a food processor, pulse chopped spinach and remaining wine and stir into rice mixture. Add more stock until rice becomes creamy. Remove the pan from the heat, turn off flame and start to stir in cheese and pesto. |
