1cupsliced crimini mushroomsor use button, shiitake (stem removed, or any wild mushrooms)
½cupdry white wine
4 ½cupsreduced-sodium vegetable broth
1 ¼cupsArborio rice
1medium shallotthinly sliced
3cupsbaby spinach leavesrinsed and drained
¼cupfinely shredded fresh Parmesan cheese
Freshly ground black pepper to taste
In a large dry saucepan cook and stir the pecans over medium heat for 5 minutes or until toasted. Remove from pan. Cool slightly and coarsely chop; set aside.
In the same pan heat 1 tablespoon of the oil. Add mushrooms; cook until mushrooms are tender, about 5-10 minutes. Meanwhile, in a medium saucepan bring the vegetable broth to boiling; reduce heat and simmer. Remove mushrooms from pan; set aside. Wipe pan clean.
In the large saucepan heat remaining 1 tablespoon oil over medium heat; add rice, shallot, and garlic. Cook just until rice is lightly golden, about 5 minutes.
Slowly add ½ cup dry white wine to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add ½ cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add remaining broth, ½ cup at a time, stirring constantly until broth has been absorbed and rice is slightly creamy and tender. The time can vary, but roughly 25-30 minutes of simmering.
Stir in spinach, cheese, pepper, mushrooms, and pecans until combined. Serve immediately.