Portobello Mushroom Spinach Risotto

Ingredients

• 4 cups Vegetable Stock
• 3 Tablespoons Olive Oil, Divided
• 1 White Onion, Finely Chopped
• 2 cloves Garlic, Crushed
• 2 cups Portobello Mushrooms Sliced
• 1-½ cup Aroborio Rice
• ¾ cups White Wine
• 1 cup Parmesan Cheese, Freshly Grated
• 1 cup Fresh Baby Spinach
• 5 sprigs Fresh Parsley, Finely Chopped
• 1 teaspoon Salt To Season

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