Ingredients

• Arborio rice - 1 cup
• Vegetable broth - 4 cups
• Mushrooms - 2 cups, sliced
• Fresh spinach - 2 cups
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - ½ cup, grated
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   In a saucepan, heat the vegetable broth and keep it warm over low heat.

2. 2.

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

3. 3.

   Add the sliced mushrooms to the skillet and cook until they are browned and softened.

4. 4.

   Stir in the Arborio rice and cook for 1-2 minutes until it's lightly toasted.

5. 5.

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

6. 6.

   Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

7. 7.

   In the last few minutes of cooking, fold in the fresh spinach until wilted.

8. 8.

   Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

9. 9.

   Serve hot, garnished with additional Parmesan if desired.