What I did:
I made the package of mushroom risotto as the box suggested, and while that was cooking I took portobello mushrooms and marinated them in olive oil, balsamic vinegar, and salt and pepper. I took the marinated mushrooms and put them in a baking dish, and baked them for about 20 minutes.
Then I went back to the risotto, about 4 minutes before it was finished I threw in about a cup of spinach, and mixed it in. Arugula also works well in this dish as well.
The mushrooms were ready just in time, so I took the risotto added some parm cheese then placed the yummy marinated bake mushrooms on top and voila! Mushroom Spinach Risotto with Marinated Portobello Mushrooms it makes a great (fast) weeknight meal 🙂
Might I suggest putting halved cherry tomatoes in with the risotto next time… mmm