In medium saucepan cook spinach, onion, celery and garlic in olive oil or cooking oil for about 5 minutes or until tender.
Stir in chicken broth, rice, parsley, nutmeg, and pepper. Bring to a boil; reduce heat.
Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 2 minutes or until rice is tender. Add parmesan, stir. Season to taste. Serve immediately.
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