Risotto With Spinach And Mushrooms

Combine the broth and water in a saucepan over medium heat. Bring just to a simmer then reduce the heat to low to keep warm.

Heat the oil in a large saucepan over medium-high heat. Add the mushrooms and onion and cook, stirring frequently, for 4 minutes. Remove the mushrooms and onions and set aside.

Add the rice to the saucepan. Cook, stirring constantly, for 1 minute. Stir in the vermouth. Cook, stirring constantly or until the liquid is mostly absorbed.

Reduce the heat to medium. Add the broth 1/2 cup at a time, stirring constantly until each addition of broth is absorbed before adding the next.

Continue to add the broth in 1/2-cup increments until all the broth is used and the rice is tender.

Remove the saucepan from the heat. Stir in the mushroom mixture, spinach, Parmesan, black pepper, and nutmeg. Mix well then serve immediately.