2 cups vegetable stock
1 tablespoon pastured butter
1/4 cup Spanish onion, diced
1/2 cup broccoli florets, roasted
1/4 cup fresh spinach, blanched, squeezed and chopped
1 clove garlic, minced
1 oz white wine
2/3 cups Arborio rice
1/4 cup grated Asiago or Parmesan
1/4-1/2 teaspoon freshly-grated nutmeg
1/2 teaspoon safflower stamens
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt
pine nuts, toasted

Heat the butter in a stainless steel skillet over medium heat and sauté the onions and garlic until soft and lightly browned, about 3 minutes.

Add the white wine, salt and pepper and reduce. Slowly add half the stock and cook, stirring continuously until absorbed. Add the safflower, broccoli, spinach, nutmeg and the rest of the stock and cook, stirring continuously until almost all the liquid has been absorbed, about 15 minutes. Remove from heat and stir in the cheese and pine nuts. Serve immediately.