1 medium zucchini, quartered, seeded (if needed) and thinly sliced, then salted and left to drain in a colander
3 cups baby spinach, washed and dried
1/2 onion, chopped
1 clove of garlic, chopped
2 tbsp olive oil
1 cup white wine
4 cups of water, kept at a simmer in a saucepan on another burner
1 tsp chicken flavoured Better than Bouillon
1.5 cups arborio rice
100 g of chevre, crumbled
1 tbsp chopped basil or dill
black pepper to taste
Heat oil over medium heat in a saucepan until hot. Saute onion over medium heat until softened. Add garlic, and stir 1 minute. Add rice, and stir for a couple minutes until it starts to turn golden.
Meanwhile, bring water, wine and bouillon to a simmer in another saucepan, and reduce heat to low.
Add a ladle of water/wine to the rice, and stir, reducing heat to low. When the rice starts to look dry, add another ladle of broth. Stir in zucchini after rice has been cooking 10 minutes, and add some more liquid. After zucchini has cooked 5 minutes, add spinach, and stir into mixture until wilted. Add basil or dill, as well as chevre, and stir well, remembering to add a ladle of liquid when the rice looks dry. After the rice has simmered 25 minutes, test rice to see if it is cooked to desired consistency. If satisfactory, add ground pepper to taste and serve.