This dish is great by itself, but also try the Risotto bake for a casserole-like variation.

(for 4 people)

1/2 bag of fresh spinach
1 container of baby bella (portobello) mushrooms, sliced
1 cup of Arborio rice
3 cups of vegetable or chicken broth
5 medium cloves of garlic, peeled and chopped
2 tablespoons of olive oil
1/4 stick of butter
A handful of pine nuts
Salt to taste
Water, as needed

Spinach Mushroom Risotto


1. Chop the garlic and saute the Arborio rice in the butter in a medium sauce pan on medium heat for about 2 minutes. Add the broth and bring to a boil.

2. Reduce heat to medium-low and stir occasionally. Keep cooking until rice is al dente. If needed, add more water. The risotto should be creamy and not too dry when done.

3. Slice the mushrooms and saute with the spinach and garlic in olive oil, add salt to taste. When spinach is just wilted, add in the pine nuts and saute for 2 more minutes.

4. Add to the warm risotto until mixed well and serve immediately.