Mi Spia's Grilled Chicken Risotto With Mushrooms and Spinach

In a saucepan, bring broth to a boil, then reduce to a simmer. In a large pan or stockpot over medium heat, add olive oil. Saute onions and garlic until softened. Add the rice and stir for 2 to 3 minutes. Add wine and cook until almost evaporated. Slowly add the warm stock, 1/2 cup at a time, stirring constantly until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, until the rice has absorbed all the liquid and is just tender.

Meanwhile, season the chicken with salt and pepper and grill until done. Slice on the bias and set aside.

When rice is ready, stir in butter, cheese, basil and mushrooms. Season with salt and pepper to taste. Add grilled chicken and spinach, mix to incorporate and serve.