1/2 cup olive oil
1 large yellow onion, chopped
6 cups vegetable stock
2 cups white wine
thyme, oregano and bay leaf to taste
(preferably, use fresh and remove before serving)
2 carrots, julienned
1 red pepper, julienned
1 zucchini, diced
16 spinach leaves, chopped
1/2 cup black olives
1/2 cup Arborio rice
Saute onion in olive oil about 2 minutes.
Add stock, wine, herbs, salt and pepper and bring to boil.
Reduce heat and add carrots, pepper, zucchini, spinach and olives.
Cover and simmer for one hour.
Add rice and adjust stock as necessary. (Remove herbs if using fresh).
Simmer 15-20 minutes until rice is tender.
Serve with grated parmesan cheese.