Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 box College Inn^® Culinary Broth White Wine & Herb
• 1 cup mushrooms sliced
• 1 cup yellow bell peppers diced
• 1/2 cup onions chopped
• 2 Tbsp. olive oil
• 1 cup arborio rice
• 1 cup baby spinach
• 2 Tbsp. butter
• 1/4 cup parmesan cheese grated
• 2 Tbsp. heavy cream

Directions

Heat broth to boiling; set aside. Cook mushrooms, bell peppers and onion in oil in large nonstick saucepan until tender-crisp. Add rice; cook about 2 minutes until slightly browned. Add 1 cup hot broth to rice mixture; cook stirring constantly, until broth is almost absorbed. Repeat, adding 1 cup broth at a time, stirring until broth is almost absorbed, about 15 minutes total. Add spinach. Cook 3 minutes more, stirring constantly, until broth is almost absorbed and rice is tender. Stir in butter, cheese and cream.

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