• 1 cup arborio rice
• 1/4 cup white wine
• 4 cups beef or chicken broth
• 1 tablespoon minced garlic
• 1/2 cup sliced mushrooms
• 1 cup frozen, drained chopped spinach
• 1/4 cup parmesan cheese
• olive oil or butter

1. - In pan, saute garlic in olive oil or butter.
2. - Add rice and stir to coat with oil/butter.
3. - Add white wine and reduce.
4. - Add 1 cup of beef broth and stir until reduced.
5. - Continue to add 1 cup of broth at a time until it is all reduced.
6. - Stir in mushrooms and spinach, cook until heated through.
7. - Add cheese and a touch of half & half. Stir.
8. - Remove from heat and let it sit for 2 minutes before serving.

To accompany lamb chops I made for my husband's belated Valentine's Day dinner, I made this risotto that was perfectly creamy and full of veggies.