I made a half batch of this for my dinner last night, with a bit leftover for lunch today. It was wonderful (DH had a huge salad since he is not really a rice nor spinach fan).

SPINACH AND RICE SOUP
Adapted from: Fat-Free Italian, healthy Ways with a Favorite Cuisine

1 1/2 pounds fresh baby spinach, washed
1/4 cup vegetable stock (original recipe calls for 1 Tablespoon extra virgin olive oil)
1 small onion, finely chopped
2 garlic cloves, finely chopped
Pinch of dried red pepper flakes (original recipe calls for 1 small fresh red chile, deseeded and finely chopped)
generous 1/2 cup risotto rice (I used Arborio)
5 cups vegetable stock
4 teaspoons grated fresh Pecorino cheese, to serve

Place the spinach in a large saucepan with just the water clinging to the leaves. Add a large pinch of salt and heat gently until wilted. Remove from heat and drain, reserving any liquid.

Either chop the spinach finely or place in a food processor and blend into a puree. (I chopped it by hand)

Heat the 1/4 cup vegetable stock in a saucepan and cook the onion, garlic and chile flakes for 4-5 minutes. Stirring occasionally, until most of the stock evaporates.

Stir in the rice, then the stock and spinach liquid. Boil, then simmer for 10 minutes. Add the spinach and seasoning and cook for 5-7 minutes. Serve with the Pecorino cheese.