Instructions: 1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not bo il). Keep warm over low heat.

2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minc ed onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. S tir in wine; cook 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a ti me, stirring constantly until each portion of broth is absorbed before addi ng the next (about 20 minutes total). Remove from heat; stir in Parmesan ch eese and green onions.

3. Preheat oven to 375 oF.

4. Remove stems from mushroom caps; discard. Place mushroom caps, gill side s up, in a 13 x 9 inch baking dish. Spoon 1 /14 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375 oF for 30 minutes or until mushroom caps are tender.

5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until ho t. Add chopped onion and garlic; saute 2 minutes or until tender. Add spin ach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach m ixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.

Yield: 4 servings.

M 773 mg; CALCIUM 303 g.

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