INGREADIENT

• 1 carton (32 ounces) vegetable stock
• 1 to 1-1/2 cups water
• 1 tablespoon olive oil
• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1-1/2 cups uncooked arborio rice
• 2 garlic cloves, minced
• 1/2 cup white wine or additional vegetable stock
• 1 teaspoon dried thyme
• 3 cups fresh baby spinach
• 1 cup frozen peas
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Direction

1. In a large saucepan, bring stock and water to a simmer; keep hot. In a Dutch oven, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes or until rice is coated.
2. Stir in wine and thyme. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock mixture, 1/2 cup at a time, cooking and stirring after each addition until stock has been absorbed; continue until the rice is tender but firm to the bite and the mixture is creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper; heat through. Serve immediately