Portobello Mushroom & Spinach Risotto

Bring stock to simmer in medium saucepan over low heat. Cover and keep warm.

In a large stainless steel pot set over medium-high heat, add 2 tablespoonsolive oil and heat for about 30 seconds. Add onion, garlic and mushrooms. Stir and continue to cook for about 10 minutes, stirring occasionally.

Add remaining tablespoon of olive oil along with the rice. Stir until rice is translucent at edges but still opaque in center; this will only take about 2 minutes. Add wine, reduce heat to medium-low and simmer until absorbed, stirring occasionally, about 3–4 minutes.

Add 1 cup warm stock and stir. Continue to stir until liquid has absorbed, about 5 minutes, and then add another cup of warm stock. Stir until absorbed and add another cup of stock, about another 5 minutes. Stir and add 1/2 cup stock and let absorb, about 2–3 minutes. Add remaining 1/2 cup of stock with the Parmesan cheese, spinach and parsley. Stir well and simmer for about 2 minutes. Season with a little salt, stir and remove from heat.

Transfer risotto to large shallow bowl. Sprinkle with a little parsley and serve immediately.