Ingredients
5-1/4 cups reduced-sodium chicken broth2-1/2 cups sliced fresh mushrooms1 medium onion, finely chopped3 tablespoons butter3 garlic cloves, minced3/4 cup white wine or reduced-sodium chicken broth1 cup heavy whipping cream1-3/4 cups uncooked arborio rice2 tablespoons olive oil1-1/2 cups frozen chopped spinach, thawed and squeezed dry1/2 teaspoon pepper1/4 teaspoon salt1 cup grated Parmesan cheeseOptional: Chopped fresh parsley and shaved Parmesan cheese
Preparation
In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened.
In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed.
Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
