Baby Bella Risotto

Heat olive oil in a large saucepan over medium heat. Add onion and carrot and cook until onions are transparent (4 to 5 minutes).

Add garlic and pepper and cook another 1 to 2 minutes. Add mushrooms and cover pan. Cook until mushrooms are limp (4 to 5 minutes).

While the mushroom mixture is cooking, heat broth in a separate sauce pan and keep hot, but not boiling.

When mushrooms are limp, add salt and rice, stir until rice is mixed with vegetables. Slowly add the broth, one ladle at a time, to the rice mixture. Each time the broth boils off, add more broth, stirring often. Continue adding broth until rice is cooked (about 20 minutes). Stir in butter and Parmesan cheese.

Just before serving stir in spinach. Serve in bowls with parsley and Parmesan sprinkled on top.