Creamy Spinach Risotto - cooking recipe

Ingredients

6 ounces fresh spinach
1/4 cup heavy cream
2 cups chicken stock or 2 cups vegetable stock, reserve 1/4 cup for spinach
2 teaspoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 cup arborio rice
1/2 cup Chardonnay wine
1/2 teaspoon dried marjoram
1/4 teaspoon coriander
1/8 - 1/4 teaspoon cayenne pepper
1/8 - 1/4 teaspoon garlic salt
1/8 - 1/4 teaspoon nutmeg
1/4 - 1/2 cup blend mozzarella cheese or 1/4 cup grated parmesan cheese
1/4 - 1/2 cup asiago cheese or 1/4 cup grated parmesan cheese

Preparation

Melt butter in deep pot and saute onion and garlic until translucent - about 5 minutes.
Add Arborio to pot and saute for about 3 minutes.
Add wine to rice and saute until nearly dry, then mix in spices.
Add 1/4 - 1/2 cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
During Step 4, in a separate smaller pot, bring 1/4 cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
Put cream into a food processor, add spinach mix including juice, and process until smooth.
When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
Add cheese, mix, and serve.