This was a risotto improvisation that turned out wonderful!  Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly.  Add mushrooms, onion and garlic powder.  Saute until onion is tender.  Stir in spinach.  Add wine and saute until absorbed.  Slowly add 1 cup broth, stirring frequently.  As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy.  Fold in the cheese, pepper and remaining butter.