Parmesan Risotto Stuffed Portobellos Recipe

• 14 1/2 ounce Vegetable broth
• 2 c. Water
• 1 Tbsp. Extra virgin olive oil, divided
• 1 c. Chopped fresh onion
• 1 c. Chopped carrot
• 1 c. Chopped celery
• 1 c. Arborio rice, uncooked, other short grain rice
• 1 c. Dry white wine
• 1/2 c. Grated Parmesan cheese
• 1/4 c. Chopped green onion, -or possibly chives
• 4 x Portobello mushrooms, -about 6 inches wide
• 1/4 c. Mozzarella cheese, part skim lowfat milk
• 1/2 c. Water
• 1 Tbsp. Minced onion
• 3 x Garlic cloves
• 10 ounce Fresh spinach, trimmed

Directions