Spinach, Carrot & Mushroom Risotto

Instructions

• ♥ Heat the stock in a pan and keep it on heat simmering
• ♥ Heat oil in a large saucepan. Add onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring for 1 to 2 minutes or until coated.
• ♥ Add ⅓ cup stock to the rice and cook, stirring, for 30 seconds or until absorbed. Repeat with remaining stock mixture, ⅓ cup at a time, until liquid has absorbed and rice is tender.
• ♥ Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season with black pepper to taste.
• ♥ Serve immediately and enjoy!