Spinach And Mushroom Risotto

• 5 Tablespoons Olive Oil, Or More As Needed
• 2 cloves Garlic, Minced
• 1 whole Small Onion, Chopped
• 1/2 pints Mushrooms, Sliced
• 1/2 bags (6-8 Oz. Bag) Fresh Spinach
• 1 cup Arborio Rice
• 3 cups Chicken Broth
• Salt And Pepper, to taste
• 1/2 cups Grated Parmesan Cheese

1. Over medium heat, saute garlic in three or four tablespoons of olive oil. Add onion and add additional olive oil if necessary. Once onion is translucent, add mushrooms. Let cook for five minutes, then wilt spinach for three or four minutes on medium heat, then cover and set heat to low, stirring occasionally.
2. In a separate pan on medium-high heat, add two or three tablespoons olive oil and rice and cook for two minutes, stirring. Gradually stir in chicken broth one cup at a time, waiting until no liquid remains before adding the next cup. Add salt and pepper to taste (around a teaspoon of each).
3. Once all three cups of broth are absorbed, stir in spinach and mushroom mix. Cook on low heat for five to ten minutes, stirring frequently.
4. Stir in cheese and once cheese has melted, serve immediately.

olive oil, garlic, onion, mushrooms, fresh spinach, rice, chicken broth, salt, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/spinach-and-mushroom-risotto/ (may not work)