Risotto with Spinach and Mushrooms

Ingredients

• 1.5 cups arborio rice uncooked
• 0.3 teaspoon pepper black
• 0.3 cup vermouth dry
• 0.1 teaspoon ground nutmeg 
• 8 ounce pre- mushrooms 
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 2 ounces parmesan cheese fresh grated
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 28 ounce vegetable broth canned
• 2 cups water 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add mushrooms and onion; saut 4 minutes.
4. Remove from heat; set aside and keep warm.
5. Place rice in a Dutch oven over medium-high heat; cook 1 minute. Stir in vermouth; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Reduce heat to medium-low; add broth, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 20 minutes total).
6. Remove from heat; stir in reserved mushroom mixture, spinach, and remaining ingredients.
7. Serve immediately.