Risotto with Scallions, Mushrooms and Spinach

This vegetarian dish is so good anyone will love to eat it!

Serves: 4     Active: 25 min.   Total: 40 min.

• 4 Tbs. olive oil
• 1 med. onion, finely chopped
• kosher salt and pepper
• 2 cloves garlic, finely chopped
• 3/4 c. Arborio rice
• 3/4 c. dry white wine
• 3 1/2 c. low-sodium vegetable broth
• 1/4 c. grated Romano cheese, plus more for serving
• 1 (10 oz.) pkg. button mushrooms, quartered
• 4 c. baby spinach
• 2 scallions, thinly sliced

1. Heat 2 Tbs. oil in a large skillet over med. heat. Add the onion, 1/2 tsp. salt and 1/4 tsp. pepper and cook, covered, stirring occasionally, until tender, 6 to 8 min. Stir in the garlic and cook for 1 min.
2. Add the rice and cook, stirring, for 1 min. Add the wine and simmer until absorbed, 3 to5 min. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 min. Stir in the Romano.
3. Meanwhile, heat the remaining 2 Tbs. oil in a second large skillet over med. heat Add the mushrooms, season with 1/4 tsp. each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 min. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.

$2.36 per serving

PER SERVING: 327 CAL; 15 g FAT (3 g SAT); 4 mg CHOL; 610 mg SODIUM; 8 g PRO; 40 g CARB; 4 g FIBER.