Mushroom Risotto rice

2 2/3 c chicken or vegetable broth
1 tsp olive oil
1 medium onion, finely chopped
1 clove minced garlic
1 tsp mixed dried herbs
6 oz. mushrooms
3/4 c Arborio rice
1/3 c warmed dry white wine
1.5 c fresh baby spinach (optional)
1/4 c fresh parsley or a few T of dried.

Heat broth in saucepan until simmering. Keep warm.
Sautee onions and garlic, then add herbs and mushrooms. Sautee until tender.

Add rice and stir quickly to prevent sticking. Add warmed wine and stir. Once wine has been mostly absorbed, add the broth, 1/2 c at a time, waiting until each addition is absorbed before adding the next. Before adding last cup, add spinach. Sprinkle with parsley before serving.