Ingredients

5 to 7 cups low-sodium chicken broth 2 tablespoons olive oil 2 medium onions, finely chopped 2 cloves garlic, minced 2 1/2 cups (1 pound) arborio rice 1/2 cup dry white wine 1 pound boneless, skinless chicken breasts Salt and freshly ground black pepper 2 tablespoons butter 2/3 cup (3 ounces) Parmigiano-Reggiano cheese 4 basil leaves, chopped 8 ounces mixed (button, shiitake, crimini, etc.) mushrooms, sliced 1 bunch spinach, stemmed and washed thoroughly

Description

In A Saucepan, Bring Broth To A Boil And Then Reduce To A Simmer. In A Large Pan Or Stockpot Over Medium Heat, Add Olive Oil. Saute Onions And Garlic Until Softened. Add The Rice And Stir For 2 To 3 Minutes. Add Wine And Cook Until Almost Evaporated. Slow

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