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2. Add oil and butter. Lightly saute spinach then remove. 3. Add rice stir until all rice is coated in the oil. 4. Add garlic and chicken stock. Bring the risotto to a boil. 5. Reduce to setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types. 6. Stir in chicken and toasted pine nuts, heat through and serve. Serve with freshly grated Parmesan cheese. 39 Curries and rice dishes continued Curries and