I made this salmon with a variation of this risotto:
Butter and olive oil
1 -2 diced spring onions
1/2 c white wine
1 c Abrorio rice
3 c stock
1/2 c Parmesan cheese
Add 1 T of butter and 1 T of olive oil to a pan and diced onion (or garlic, whatever). Let it cook 1 minute. Then add 1 cup of rice and stir to coat in the oils. Let it cook 1 minute. Add white wine over medium heat, and stir occasionally to allow rice to absorb. Once the liquid is absorbed, add the stock, 1/2 cup at a time. When adding in the last batch of stock, add in the spinach and add a lid. Stir in the spinach to wilt it the rest of the way with the cheese. Add pepper.
To be honest, this lacks flavor, to me. JW liked it. The Mushroom Risotto is just so much tastier!