“Stir-Less” Spinach Risotto with Pine Nuts | Williams Sonoma

Ingredients

• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into 8 pieces
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups (14 oz./440 g) Arborio rice
• 1 cup (8 fl. oz./250 ml) dry white wine
• 5 1/2 cups (44 fl. oz./1.35 l) chicken stock
• 2 cups (4 oz./125 g) finely chopped baby spinach
• 2 cups (8 oz./250 g) grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste
• 1/4 cup (1 1/4 oz./40 g) pine nuts, toasted