Mushroom And Spinach Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 4 cups baby spinach
• 1/4 cup lemon juice
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 1 cup arborio rice
• 2 garlic cloves, minced
• 2 cups mushrooms, cut into bite sized chunks
• 1/2 cup wine
• 3 cups vegetable broth, kept at a simmer

Recipe

• 1 place the spinach in a bowl, pour the salt and lemon juice over all - then toss until every leaf is covered. set aside.
• 2 heat the olive oil over medium high heat. add the onion and stir until slightly browned, 4-6 minutes.
• 3 add the rice and stir until every grain is coated with oil and the rice begins to crackle slightly about 4 minutes.
• 4 add the garlic and mushrooms. stir through.
• 5 pour the wine over all, stirring constantly until it is completely absorbed.
• 6 now the work begins: add the simmering vegetable broth a ladle at a time. stir after each addition until the broth is completely absorbed. continue in this way, not rushing, until the all the broth is incorporated into the rice - this will probably take about 20 minutes. the rice should be very slightly firm.
• 7 add the spinach to the risotto and heat through - 2 or 3 minutes.
• 8 serve immediately.