Warm olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.
3 tbsp olive oil, 250 g chestnut mushrooms or portobello
Stir in the shallots and green beans. Cook 1 minute.
2 shallots, 200 g fine green beans
Add rice, stirring to coat with oil, about 2 minutes.
300 g Arborio rice
When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
125 mL dry white wine
Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
1.5 L chicken broth
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
After cooking for about 10 minutes start tasting the rice every one minute so you don’t overcook it. It should not be crunchy but still firm and nutty. You probably won’t use all the broth, that’s ok.
Stir in the spinach and incorporate well until the leaves are wilted and soft, about a minute.
100 g baby spinach
Remove from heat, and stir in the butter and chives. Season with salt and pepper to taste.
salt to taste, 3 tbsp finely chopped chives, 2 tbsp butter, freshly ground black pepper to taste
You can experiment with other ingredients, like chicken, butternut squash, etc.