Ingredients
1 carton (32 ounces) vegetable stock1 to 1-1/2 cups water1 tablespoon olive oil2 cups sliced fresh mushrooms1 medium onion, chopped1-1/2 cups uncooked arborio rice2 garlic cloves, minced1/2 cup white wine or additional vegetable stock1 teaspoon dried thyme3 cups fresh baby spinach1 cup frozen peas3 tablespoons grated Parmesan cheese1 tablespoon red wine vinegar1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.
Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately.
