Mushroom Spinach and Lentil Risotto

Ingredients

• 7 cups mushroom broth
• 1/4 ounce (about 2 tablespoons) dried sliced porcini mushrooms, rinsed
• 4 tablespoons extra-virgin olive oil
• 1 1/2 pounds oyster mushroom, trimmed and torn into bite-size pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large shallot, minced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 1/2 teaspoons fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup arborio rice
• 1 cup dried French petite-style green lentils, rinsed
• 1/2 cup dry white wine
• 6 cups (about 8 ounces) baby spinach
• 1/4 cup plus 2 tablespoons freshly grated Parmesan
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon mascarpone

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