Spinach Feta Risotto

Ingredients

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• 3 cups sliced mushrooms
• 2 tablespoons dry white wine , such as Chardonnay or Sauvignon Blanc
• 1/2 cup diced onion
• 2 cups arborio or carnaroli rice
• 1/2 cup dry white wine , such as Chardonnay or Sauvignon Blanc
• 10 ounces fresh spinach , rinsed, stemmed, and chopped (about 10 cups)
• 1 cup crumbled feta cheese

On Hand

• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Ground black pepper , to taste
• 5 cups vegetable stock (or 4 cups stock plus 1 cup water)*
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme (or 1/2 tablespoon dried thyme )

Instructions

1. For the mushrooms : Place a saucepan over medium heat, and warm 1 tablespoon olive oil . Add mushrooms and garlic , and sauté for about 5 minutes. Add thyme and 2 tablespoons of wine, and cook for 1 minute more. Season with salt and pepper. Turn the heat down to low, and keep the mushrooms warm until the risotto is ready.
2. Pour the stock into a saucepan, and heat it to a low simmer.
3. In the meantime, place a soup pot over medium-high heat. Add the olive oil , and sauté the onions for about 5 minutes, until golden.
4. Add the rice , and stir with a wooden spoon until the grains are coated with oil.
5. Add the 1/2 cup of wine and cook, stirring constantly, until the wine is absorbed.
6. Add the simmering stock 1 cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next. Continue until all of the stock is used and the rice is tender but still al dente, about 25 minutes.
7. When the rice has absorbed all of the stock, add the spinach , cover, and cook for about 2 minutes, until the spinach is wilted but still bright green.
8. Stir in the feta cheese.
9. Serve each portion topped with the sautéed mushrooms .