SERVES 4 TO 6
½ cup loosely packed fresh parsley leaves
¼ cup loosely packed fresh tarragon leaves
6 cups homemade or canned vegetable stock or water
2 cups loosely packed spinach leaves
4 scallions, whites finely chopped, greens reserved
separately
¼ cup extra-virgin olive oil
1½ cups (about 13½ ounces) risotto-style rice (see Note
here)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)