Musroom Risotto

Prep Time: 5 minutes
Cook Time: 20ish minutes

1 1/2 c Aborio rice
4 c beef, chicken, or veggie stock
1 c white wine
1 c fine diced onion
2 c diced crimini mushrooms
1 c chopped spinach
1 T butter
1/2 c grated parmesan cheese
1/4 c sour cream
salt and pepper to taste
3 T chopped parsley

1. In a medium sauce pan, melt the butter and saute the onions and mushrooms. Heat the stock in a separate sauce pan.

2. Add the rice to the mushroom mix and stir to coat each grain. Add the wine to the rice, stir to combine and until the wine is absorbed.

3. While stirring, add 1 cup of heated stock. Bring to a simmer. Add in spinach, Add additional stock, 1 cup at a time, once the previous cup of stock has been absorbed. Do this for a total of 18 or so minutes or until the rice is soft to the bite but still firm.

4. Add cheese and sour cream. Stir to combine. Serve topped with chopped parsley.

ENJOY!!