we made this to complement our roasted lamb for valentine's day dinner. so perfect. ingredients (serves 4-6):
4 cups vegetable broth
1/2 - 1 onion, chopped
3 cloves of garlic, minced
2 cups of arborio rice
3/4 cup white wine
10 shitake mushrooms, sliced (or 2 cups sliced of any mushroom)
3 t0 4 cups (5 oz.) fresh, finely chopped spinach
1/2 cup grated parmigiano reggiano (or any parmesan-ish cheese)
salt and pepper to taste
In a medium pot, bring vegetable broth to a boil. Reduce heat to low and let simmer. In a large pan, sauté the garlic and onions in olive oil or butter until soft. Add rice and stir for 2 minutes, until lightly toasted. Add white wine and stir until absorbed. Once absorbed, add one and a half ladles of warm stock to the rice mixture, stirring until absorbed. Repeat this process until you have two ladles left to add.
During the ladle process, sauté the mushrooms in olive oil or butter until cooked. At the second to last ladle, add the spinach with the broth and stir. Once absorbed, add the last ladle with the mushrooms. Stir in the parmigiano and add salt and pepper to taste.
recipe adapted from this blog.