Roasted Red Wine Mushrooms with Blue Cheese and Spinach Baked Risotto from In the Mood for Entertain

Ingredients

• leaves from 2 sprigs of oregano
• a handful of basil leaves
• 2 cloves of garlic, crushed
• 6 large portobello or field/flat mushrooms
• 100 ml red wine
• sea salt
• freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato purée
• 4 tablespoons olive oil
• 250 g blue cheese, such as Gorgonzola, Dolcelatte, Danish Blue or Stilton
• 1.2 litres hot vegetable stock
• 150 ml white wine
• 450 g risotto rice
• 1 onion, finely chopped
• 50 g butter
• 50 g pine nuts
• 150 g baby spinach leaves