Portobello-Spinach Risotto

Ingredients

• 1 cup arborio rice uncooked short-grain
• 8 oz baby portobello mushrooms sliced
• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 1  garlic clove minced
• 0.3 cup chicken broth low-sodium
• 2.8 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese freshly grated
• 4 servings salt and pepper to taste
• 3 cups firmly spinach fresh packed
• 0.5 cup onion sweet finely chopped

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• microwave

Directions

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy.
3. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste.
4. Meanwhile, saut portobello mushrooms in hot olive oil in a large nonstick skillet over medium-high heat 6 minutes or until tender. Stir in spinach, and cook 1 minute or until wilted. Stir mushroom mixture into prepared risotto.
5. Serve immediately.
6. Note: For testing purposes only, we used Rice Select Risotto Italian-Style Rice, an 1,100-watt microwave oven, and a 2 1/2-liter glass bowl. We found that self-sealing plastic wraps, such as GLAD Press'n Seal, do not work in this application.