Rice, potatoes and spinach

Preparation:

Preparation: Peel the potatoes, wash them, dry them and cut them into cubes. Clean the spinach, wash it, let it drain well, then chop it coarsely with a mezzaluna knife. Heat the oil in a saucepan and gently fry half the chopped onion in it for 4-5 minutes. Add the spinach and potatoes, leave to flavor for a few minutes, then pour the boiling broth into the saucepan, add the rice and cook for about 20 minutes over moderate heat, stirring occasionally with a wooden spoon; if necessary, add more boiling broth. At the end of cooking you must obtain a rather soupy soup; transfer it to a hot bowl, sprinkle it with the Parmesan and serve.