In a saucepan fry the finely chopped onion with a little bit of oil: add the washed and cleaned spinach and let them season. Then, blend them coarsely with a blender. At this point add the rice and let it toast, then simmer with white wine.
Bring the rice to the boil, adding the vegetable stock from time to time with a ladle.

When the rice is cooked, turn off the heat and complete with butter and parmesan. Add a sprinkling of pepper and chopped parsley to spice it up. Cover the pot with a lid and let it rest a few minutes before serving.