Bring broth and two cups water to a simmer in a medium saucepan. Do not boil. Keep warm over low heat.

Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; saut, 1 minute. Add rice, saut, 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constanly. Add broth mixutre, 1/2 cup at a time, stirring constantly until each porton of broth is absorbed before adding the next (about 20 minutes total). Remove from heat. Stir in Parmesan cheese and green onions.

Preheat oven to 375ø.

Remove stems from mushroom caps and discard. Place mushroom caps, gill sides up, in a 13 by 9-inch baking dish. Spoon 1 1/4 cup risotto mizture into each cap; top each with 1 tablespoon mozzeralla cheese.

Pour 1/2 cup water into dish. Bake at 375 ° for 30 minutes, or until mushroom caps are tender.

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; saut, 2 minutes until tender. Add spinach; saut, 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach.