Mushroom Risotto

3-1/2  cups		chicken broth
2  teaspoons		Olive Oil
1/2  cup		Yellow Onion - Fresh, Chopped
2		Garlic Cloves - Fresh
12  ounces		Mushrooms - Fresh, Sliced
1  cup		Wild Rice - Cooked
1/2  cup		White Wine
2  cups		Dole Baby Spinach Packaged Salad
10		Parsley - Fresh, Sprigs

Tip: For nutritional information on all the ingredients in Mushroom Risotto just click on each ingredient name. Then adjust the serving size for any Mushroom Risotto ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Empty broth into a 2 qt saucepan and heat until simmering. keep warm.
Heat oil in large skillet on medium heat. Saute onions and garlic until softened and fragrant. Sprinkle dried herbs, followed by mushrooms, saute until the release their juices
Add rice and stir quickly to prevent sticking. add warmed white wine and stir. Once the wine has been mostly absorbed, add the broth one cup at a time, waiting until each cut of broth has been absorbed before adding the next. Before adding the last one and a half cups, add the spinach. Sprinkle parsley before serving