Melt 2 tablespoons of butter in a saucepan.

Add the spinach and toss over medium heat until it wilts.

Place the cooked spinach into a food processor and pulse it until it becomes a smooth puree (add a bit of the broth to the spinach if you need to in order to get it to puree). Set aside.

In a large saucepan over medium heat, melt the rest of the butter and add the onions.

Sautee the onions for a few minutes, and then add the rice.

Stir the onion and rice until the rice turns a light golden color, about 5-7 minutes.

Add the garlic, salt, and pepper, cook for a minute or two, and then pour about ½ cup of broth onto the rice.

Stir the rice until the broth is absorbed, then add more broth, a little at a time, until you have used all the liquid and the rice is just tender but not soggy.

Spoon the spinach puree, mascarpone cheese, and parmesan into the risotto and mix until combined.

Place into individual bowls and garnish with Garlic Mushrooms and a half or whole Jammy Soft-Boiled Egg.