Serve 4 ingredients

6 rashes middle bacon trimmed, thinly sliced

3 cups

Chiken stock

25gr butter

1 tablespoon

½ cup rice

½ cup dry white wine 

2 cups fraged board beans

100 baby spinach

 ½ baby spinach

½ grated parmeasan cheese

Method

Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low . simmer unti needed mdium heat . Add onion and garlic . Cook stairring for 5 minutes or until softened.  Add rice and garlic.  Cook stairing for 5 minutes or until softened . add rice . cook stairring for 1 medium. Add add wine . Bring to the boil.  Cook until wine is absorbed. Reduce heat to low . Add 1/3 cup stock mixture to rice mixture . Cook stairringly until stock has absorbed. Repeat with remaining stock mixture until all liquid is absorbed and rice is tender and creamy. (This should take 25 minutes).

Meanwhile bring a a saucepan of water to the boil over high heat . cook beans for 2 hours or until just tender . Add some baking powder .

Drain rinse under cold water . Peel and discard the shells . Add spinach, baked and beans to rice mixture  untilthe lat ladle of sock . Cook for 3 minutes or until heated through . remove from heat . Stir in cheese . Season with pepper .

Serve warm .

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