Oven Baked Mushroom And Spinach Risotto - cooking recipe

Ingredients

5 cups chicken or vegetable stock
4 tbsp (1/2 stick) butter
1 None onion, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1 lb portobello mushrooms, stems removed, thinly sliced
8 oz button mushrooms, sliced
2 tsp thyme leaves
1/3 cup white wine
4 oz baby spinach
1/4 cup grated Parmesan cheese, plus additional, to serve
None None Pine nuts, toasted, to serve

Preparation

Preheat the oven to 350\u00b0F. Bring stock to simmer in small saucepan.
Melt 3 tbsp of the butter in an ovenproof skillet on medium heat. Saute the onion and garlic for 2-3 mins. Stir in the rice and cook for 1 min. Add 1/2 the mushrooms and thyme and continue to cook, stirring, for 3-4 mins, until lightly golden.
Stir in the wine and cook for 1 min until almost absorbed. Add the stock and return to a boil. Cover with a tight lid.
Bake in the oven for 20 mins. Remove from the oven and stir in the spinach and Parmesan cheese. Season. Cover and let stand for 3 mins.
Meanwhile, melt remaining 1 tbsp butter in a medium skillet on high heat. Saute the remaining mushrooms for 2-3 mins until golden. Serve the risotto topped with the mushrooms, additional Parmesan cheese and pine nuts, if desired.