3 tablespoons extra virgin olive oil + more for finishing
1/4 of a medium yellow onion, peeled and finely chopped
2 garlic cloves, peeled and minced
3 1/2 cups chicken stock (preferably homemade) – link to my easy chicken stock recipe
1/3 cup arborio rice
1/2 cup freshly grated Parmigiano Reggiano
First, prep and clean the spinach. If any of the spinach leaves are attached to their root still, remove the roots and separate each cluster into single leaves. Soak the spinach in several changes of cold water. Place the spinach in a wide medium-sized pan with no more water than what clings to it from the soak. Sprinkle the spinach with a pinch of sea salt, turn the heat onto medium, and cover. Cook the spinach for 2-4 minutes, turning it over every minute or two, until it has wilted. Scoop out the spinach with a large slotted spoon and place it in a small bowl to cool. Pour all the spinach liquid from the pan into a 1 cup measuring cup and set aside. Once the spinach is cool enough to handle, squeeze out all of the liquid from the spinach and add it to the reserved liquid in the measuring cup.
In a large soup pot, add the olive oil and onion. Turn the heat to medium, season with sea salt and black pepper, and sauté until the onion is tender, about 2-3 minutes. Add the garlic and cook for another minute, stirring so the garlic does not brown or burn. Add the spinach, stir, and continuing cooking for another 2-3 minutes.
Add all the broth and 1/2 cup of the reserved spinach liquid. Cover the pot and bring to a boil. Once it is boiling, add the rice, stir, and cover. Continue cooking for 20-25 minutes, stirring from time to time, until the rice is tender but firm to the bite. Once the rice is finished, stir in the grated Parmigiano Reggiano. Taste and season with sea salt and black pepper as needed.
Ladle the soup into individual bowls, finish with a drizzle of extra virgin olive oil, some freshly grated Parmigiano Reggiano, and black pepper.