Risotto with Camembert

INGREDIENTS(Serves 2)

¼ lb Arborio rice 
1 small onion, finely chopped
½ of camembert, diced into ½” pieces
100g baby spinach
1 chicken stock cube
1 pint of boiling water
½ tsp tomato puree
Olive oil
Black pepper
Butter
Fresh thyme

METHOD

In a saucepan, sweat the onion in 3 tbsp of olive oil. 
Add the rice next and stir for 1 minute to coat with oil and toast.
Measure twice as much boiling water as the volume of rice. 
Stir in the chicken stock cube and tomato puree
Add a ladleful of boiling stock to the pan 
Turn the heat on high. 
Stir until nearly dry. 
Repeat until all the stock has gone.
The process will take around 12 to 14 minutes. 
The rice needs to be al dente but not hard.
Add 1 tbsp of butter and the spinach while still mixing.

Take off the heat once the butter has melted.
Add ¼ tsp fresh thyme
Add the diced camembert, one piece at a time
Add a pinch of freshly ground black pepper
Decorate with a sprig of thyme