Low Salt Oven Risotto with Garlic Mushrooms Asparagus & Spinach

Ingredients

• 2 to 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 lb. baby portobello mushrooms, sliced
• 5 to 7 asparagus stalks, cleaned & cut into bite size pieces
• 5 to 6 sprigs fresh thyme, deveined
• 1 teaspoon no-salt substitute
• 1 teaspoon fresh ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 to 4 cups low salt chicken broth
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• Zest and juice of 1 lemon
• 2 cups fresh spinach