Baked Risotto With Spinach And Crimini Mushrooms

• 2 T olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 cups Arborio rice
• 1 bag (6 oz.) baby spinach
• 3 cups (24 oz) chicken or vegetable broth
• 8 oz. sliced crimini mushrooms or 2 cups diced chicken or turkey sausage
• 1/4 t lemon pepper
• 1 cup shredded Parmesean cheese, plus extra for serving
• 1 T sherry (optional)

1. Preheat oven to 400F.
2. Heat the oil in a Dutch oven or large oven-proof skillet over medium heat. Add the onions and cook them for about 5 minutes or until tender. Add teh rice and stir to coat it. Stir in the spinach, broth, mushrooms, and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
3. Stir in 3/4 cup cheese, then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake for 25 mintues.
4. Remove the pot from the oven, stir in the sherry, and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with additional Parmesan cheese, if desired.

olive oil, yellow onion, arborio rice, baby spinach, chicken, crimini mushrooms, lemon pepper, parmesean cheese, t

Taken from www.epicurious.com/recipes/member/views/baked-risotto-with-spinach-and-crimini-mushrooms-50043535 (may not work)