Put the water in a saucepan and bring to the boil.
Plunge the spinach into the boiling water for 2 minutes.
Drain the spinach well, keeping the liquid, and chop spinach finely.
Mix the cooking water with the stock and white wine and keep warm.
Melt half the butter in a large, heavy pan, fry onions for five minutes until soft and transparent.
Add rice and pine nuts and stir very well. Add some liquid, stirring until the rice has absorbed the liquid, add more stock, continue adding stock until it has reached the consistency desired, the rice should be al dente (which means to bite), about twenty minutes.
Stir in the spinach, butter, seasoning, ricotta, parmesan and serve.