Ingredients
1. Italian rice avorio (1c)
2. butter (5tbsp)
3. fresh green peas (1lb)
4. spinach thoroughly washed (2lb)
5. chopped fresh basil (1tsp)
6. chopped fresh marjoram (1tsp)
7. grated parmesan cheese (1/2c)
8. black pepper (1tsp)
9. water (7/8c)
10. salt (3tsp)
11. chicken stock (1 7/8c)

Method of preparation:-
1. Take a large saucepan, Place it over moderate heat, melt 2 tablespoon of butter in it. Add rice and fry it by stirring constantly for 1 minute. Pour ½ of stock and 1 teaspoon of all ingredients in it.

2. Regulate the heat so that the rice is bubbling all the time. Stir the rice with fork occasionally. When the liquid gets absorbed and rice swells then add 1/3 of stock. Cook the rice until gets tender and firm.

3. Meanwhile take a saucepan, place it over moderate heat. Cook peas with water and salt in it for about 8 minutes until gets tender and then drain the peas and keep them aside.

4. Take another small bowl, cook spinach with salt over moderate heat for 7 to 12 minutes until gets tender. Do not add water as there is enough water left on the leaves after they are washed. Drain the spinach, extract any excess liquid.

5. Sprinkle pepper over it and place 1/3 of it on the bottom of a shallow heatproof dish. When the rice gets cooked then add 1 teaspoon of marjoram and basil. Toss this mixture until the rice gets coated.

6. Now mash the peas in a blender to make its puree. Spread 1/3 of puree over the rice. Heat the grill to high. Sprinkle the cheese over the top and add remaining butter, cut into pieces.

7. Place the dish under the grill. Grill it for 3 to 4 minutes until cheese gets bubbly and brown. Serve it immediately.

Number of servings – 4