Mushroom Risotto

Mushroom Risotto
Yield: 2 entree servings or 4 side servings

½ sweet onion, diced
3 large cloves garlic, minced
2 cups sliced mushrooms
1 cup mushroom or beef broth
2 tablespoons marsala
¼ cup dry white wine
3 tablespoons Parmesan
2 tablespoons balsamic vinegar
½ teaspoon black pepper (or to taste)
2-1/2 cups cooked grain (brown or black rice, quinoa, faro, or freekah)
2 cups chopped spinach

In a large non-stick frying pan, cook onions, garlic, and mushroom in a little of the mushroom broth until onions are translucent and mushrooms are no longer white. Add more broth, if needed to keep vegetables from sticking.

Deglaze the pan with the marsala. Reduce. Add the white wine, Parmesan, balsamic vinegar, pepper, and grain. Mix thoroughly. Add spinach. Mix again. Add more mushroom broth, if needed to keep risotto from sticking.

Serve with a mixed green salad.

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