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Creamy Low-Fat Mushroom Risotto

Fiona Haynes
  • 40 minutes
  • Serves 4

INGREDIENTS

2 cups

Baby spinach, fresh

6 oz

Cremini mushrooms

2 cloves

Garlic

1 tsp

Herbs, mixed dried

1

Onion, medium

6 oz

Shiitake mushrooms

3 1/2 cups

Chicken broth, fat-free

1

Vegetable broth

1 cup

Arborio rice

1

Olive oil

1

White wine, dry

1/2 cup

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2 tsp

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