Spinach & Mushroom Risotto

• 2 Tbsp. butter
• 1/2 lb. (225 g) cremini mushrooms, sliced
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup Arborio rice, uncooked
• 1/2 cup dry white wine
• 3 cups 25%-less-sodium chicken broth, warmed
• 3 cups loosely packed baby spinach leaves
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 1/4 cup Kraft 100% Parmesan Shaved Cheese

1. Melt butter in large saucepan on medium heat.
2. Add mushrooms, onions and garlic; cook 8 min.
3. or until mushrooms release most of their liquid, stirring occasionally.
4. Stir in rice; cook and stir 2 min.
5. Add wine; cook and stir 1 min.
6. or until absorbed.
7. Stir in 1/2 cup broth; cook on medium-low heat 4 min.
8. or until most the broth is absorbed, stirring constantly.
9. Repeat until all the broth has been added.
10. (Rice should be tender, but firm.
11. This will take about 25 min.)
12. Remove from heat.
13. Add spinach; stir 1 min.
14. or just until spinach is wilted.
15. Stir in grated Parmesan; top with shaved Parmesan.

butter, cremini mushrooms, onion, clove garlic, arborio rice, white wine, baby spinach leaves, cheese

Taken from www.kraftrecipes.com/recipes/spinach-mushroom-risotto-174814.aspx (may not work)