Shallot, Shitake, Sherry Risotto with Avocado and Spinach

1 Shallot, sliced into rings and the rings quartered
1 container of shitake mushrooms thinly sliced
1/4 cup sherry
2 cups Arborio Rice
16 slices of Roasted Tomatoes (see previous recipe)
8 cups of vegetable stock (you could use water, but you'll have far less flavor)
1 avocado
Baby Spinach (part of a bag)

Heat 1 tbsp olive oil in a large heavy bottomed pan. Add the shallot and cook until slightly browned. Add the shitake and cook until it is lightly browned as well. Add the sherry to deglaze and yummify the shallots and shitake.

To this add the 2 cups of rice. Stir gently until the rice starts to get a little translucent. Add your first 1/2 cup of broth. Continue to gently stir. As the broth is absorbed, add the next 1/2 cup.

After you have used 4 cups of broth, add in the roasted tomato pieces and continue.

While all this is going on, take your avocado, cut it in half, remove the pit. Then make a number of thin slices of avocado.

Take your plates out and put a light bed of baby spinach on each.

Top the spinach with a healthy helping of the risotto and then 4 slices of avocado. I also added on additional slice of roasted tomato in the middle for the look.