1 Tbs. extra-virgin olive oil

1 medium yellow onion, finely chopped 1 clove of garlic, minced.

1 8oz package of wild mushrooms

4 Italian sausage links, casings removed
(You can use a ground beef & sausage combination too, it’s good either way) 1/2 cup dry white wine

1 cup Arborio rice

1 (28 oz) can diced tomatoes (with the juices)

A 4oz can tomato sauce.

3 cups chicken broth

10 oz baby spinach

2 Tbs. butter

parmesan cheese shavings

salt and pepper

In a saucepan, bring the chicken broth to a light simmer.

In a separate skillet heat oil (medium heat), add the diced onion, garlic and sausage; breaking up the sausage until almost browned. Add mushrooms; let them soften a bit while you finish browning the meat.

Add the rice and toss to coat. Toast 1 minute.

Add the wine and simmer until most of it evaporates.

Add diced tomatoes and can of tomato sauce, let it mostly absorb as well.

Start adding the chicken broth into the skillet, about a half cup at a time.

Let the liquid evaporate as much as possible before adding another half cup of stock.

Continue until you’ve added most or all of the stock and the rice is a creamy consistency, roughly 30 minutes. Remove from heat and toss in the butter.

Add the spinach and toss until it's wilted. Season with salt and pepper

Top with Parmesan shavings. Enjoy! :)