Spinach & Portobella Risotto

This is my new favorite recipe! Super yummy, totally versatile, and makes great lunch leftovers.

4 cu. Vegetable Stock
2 Tbsp. Olive Oil
3 or so Garlic Cloves, minced
1 cu. Arborio Rice
1/2 cu. Champagne (or White Wine)
Fresh Spinach
Portobellas, chopped
Salt & Pepper

1. Heat vegetable stock. Once heated, keep simmering on low heat.
2. Lightly saute portobellas in a splash of olive oil. Set aside.
3. In large saute pan, heat olive oil over medium heat. Add garlic. Add rice and coat with olive oil. Once rice has taken on a goldish color (2-3 minutes), add champagne and cook until rice has absorbed liquid. Add a few ladels of heated stock to the rice; cook and stir until liquid is absorbed. Keep repeating until stock is gone. After adding the last of the stock, add fresh spinach and fold in until wilted. Add portobellas; stir until incorporated and heated through. Season with salt & pepper.