Mushroom Risotto, (non oily)

Well, after buying a kilo of cheap mushrooms from our local market and making a batch of soup there was still just so many left that I decided to make a local dish, but without all the oil.
Every time I visit Bulgarian friends for dinner or a party, this dish is on the table or dished up as a side.
My friend bakes hers and there is a lot of oil involved, this is not like that.
Another great cheap very fresh vegetable in the markets now is spinach. I love spinach, it always makes me think of Popeye. I grew up with Popeye and Olive Oil, his girl friend.  I always think of spinach as being really good for us, I always buy it when it is available, from the market.
Another easy dish also great for vegetarians

A bag of fresh Spinach, torn
2 Onions, chopped small, I use red.
250g Mushrooms, peeled and chopped small
175g Long grain Rice, washed
2 Carrots, peeled and chopped small
600ml Vegetable stock
Salt and Pepper
Low cal cooking spray
Spray a large pan with a low cal cooking oil or use a little sunflower oil. Cook the onion, mushroom, carrot and garlic till the onion is transparent. Add the rice to the pan, cook for a few mins, stirring frequently. Then add the stock a little at a time after each addition has soaked into the rice. Season, and cover the pan, simmer until all the liquid is absorbed and the rice is cooked to your liking. Add the spinach, cover the pan till the spinach is wilted down. I keep an eye on it at this stage as you don't want the rice to over cook. Once the spinach starts to wilt, stir it into the rice to speed it up. Stir it through the rice and serve.
Serve as a side dish or on it's own as a lunch.
Enjoy