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To prepare Whitebait and Spinach Risotto, begin by heating a large saucepan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Then add the Arborio rice and stir until lightly toasted, about 2 minutes.
Pour in the white wine and stir until absorbed, then add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Next, add the whitebait, spinach, Parmesan and parsley and stir until everything is combined.
Season with salt and pepper to taste and serve.