Ingredients

• 1 (14 1/2 ounce) can vegetable broth
• 2 cups water
• 3 teaspoons olive oil
• 1 cup onion, minced
• 1 cup celery, minced
• 1 cup carrot, minced
• 1 cup arborio rice
• 1 cup dry white wine
• 1/2 cup grated parmesan cheese
• 1/4 cup green onions or 1/4 cup chives, minced
• 4 (5 ounce) portabella mushrooms
• 1/4 cup part-skim mozzarella cheese
• 1/2 cup water
• 1 tablespoon onion, chopped
• 3 garlic cloves, minced
• 1 (10 ounce) bag fresh spinach

Instructions

1. Bring broth and water to a simmer in a medium saucepan (do not boil).

2. Turn heat to low and keep warm.

3. Preheat oven to 375.

4. Heat 2 tsp oil in a large saucepan over medium-high heat.

5. Add onion, celery, carrot; sauté for 1 minute.

6. Add rice and sauté for 5 minutes.

7. Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.

8. Add 1/2 cup of broth.

9. When liquid is nearly absorbed, add another ½ cup of broth.

10. Continue until all broth is added and rice is tender.

11. Remove from heat and stir in Parmesan cheese and green onions.

12. Remove stems from mushroom caps (if necessary) and discard.

13. Place the caps, gill (bottom) side up, in a 13x9 baking dish.

14. Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.

15. Pour ½ c water into the bottom of the baking dish.

16. Bake at 375 for 30 minutes or until tender.

17. Heat 1 teaspoons.

18. olive oil in a large pan over medium-high heat until hot.

19. Add chopped onion and garlic; sauté until tender.

20. Add spinach; sauté 2 minutes or until wilted.

21. Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.