Spinach risotto

4 cups chicken broth**
1 1 /2 cups arborio rice
2 tablespoons olive oil
1 cup chopped frozen spinach
salt & pepper to taste

In a large saucepan, coat the bottom with olive oil over medium heat.
Add rice to pan and allow to toast up for a few minutes.
When rice has turned slightly golden, add 1/2 – 1 cup of broth.
Allow rice to absorb the broth and stir.
Continue to add small amounts of broth slowly to the rice when its been absorbed.
When all the liquid has been used, fold in spinach.

** I used a chicken base from Sams Club to make chicken broth.