<http://schema.org/recipeInstructions>
" Heat 1 Tbsp oil in a deep 11- or 12-in. nonstick skillet. Add mushrooms and saut\u00E9 until lightly browned. Add spinach a few handfuls at a time, adding more as it cooks down, until wilted. Remove to a bowl. Heat remaining 1 Tbsp oil in same skillet. Add onion and saut\u00E9 15 minutes or until very well browned. Meanwhile bring broth-water mixture to a simmer (not a boil) in a 2-qt saucepan. Remove and reserve 1/3 cup onion. Stir garlic into onion remaining in skillet; saut\u00E9 until aromatic. Add rice; stir until grains are completely coated with oil. Add 1 cup simmering broth and gent-ly boil, stirring often to keep rice from sticking, 4 minutes or until liquid is almost completely absorbed. Repeat Step 5 with 4 more cups broth, adding 1 cup at a time and waiting until each cup of broth is absorbed before adding the next, until rice is firm-tender. Remove skillet from heat; stir in reserved mushrooms and spinach, then the cheese, butter and remaining 3/4 cup simmering broth. Let stand briefly for rice to absorb the broth before serving. Top with reserved browned onion. TIP A good assortment would include white, shiitake and crimini mushrooms. If using shiitake discard the tough stems.High-starch Arborio rice gives this classic Italian dish its lush, creamy texture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a28295/mushroom-risotto-onions-spinach-121031/>