Spinach risotto with pine nuts and raisins

Ingredients:

4 cups light vegetable stock ( I used one stock cube dissolved in 4 cups hot water)
3 tbsp olive oil ( I used one tbsp)
1 tbsp pine nuts
1/2 small onion, finely chopped ( I did not use it)
1 tbsp golden raisins
10 oz fresh spinach, washed, dried, chopped
1 cup unwashed risotto rice
1/4 tsp ground cinnamon
1/2 cup grated Parmigiano Reggiano
1 tbsp unsalted butter, diced

Heat the stock and keep it hot over low heat.

Pour the oil in a large, heavy saute pan. ( I used a dutch oven.) When hot, add the pine nuts. Fry them until golden brown. Remove.

Now add the onion to the oil. Fry it for a minute, and add the raisins. Stir a few times and add the spinach. Fry for a few minutes, and add the rice and cinnamon. Fry for another minute.

Pour in a ladleful of stock. Turn the heat to medium and keep stirring. As the stock gets absorbed, keep adding another ladleful and stirring. Keep doing it until all the stock is gone, for at least 22 minutes.

Add and stir in the cheese and butter, until well mixed. Taste and season with salt and pepper. Turn off the heat. Let the risotto rest for a minute, then serve with pine nuts sprinkled on top.