Oven-Baked Mushroom, Spinach & Pine Nut Risotto

2 tbs olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

2 cups Arborio rice

100g fresh shiitake mushrooms, sliced

300g cup mushrooms, thinly sliced

1/3 cup white wine

1 litre chicken or vegetable stock

100g baby spinach

2 tbs chopped fresh flat-leaf parsley

3 tbs pine nuts, toasted

Finely grated parmesan, to serve

Preheat oven to180?C fan forced.

Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute. Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.

Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.

Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes.

Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.

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Oven-Baked Mushroom, Spinach & Pine Nut Risotto