Risotto with spinach and peas

Heat the olive oil in a large pan with a thick bottom. Fry the onion on a low heat source until light brown and add the garlic and thyme. Fry them for a few minutes while stirring.

Add the rice and stir well. Add a little hot stock and stir until the rice has absorbed all the moisture. Add some stock and keep stirring until the rice is cooked after about 20 minutes.

Stir in the peas for 5 minutes before that, and at last the spinach. The risotto is good if the rice is still moist and the grains are still firm but well cooked.

Stir in the butter just before serving and sprinkle with pepper. Serve the dish with the Parmesan cheese.