Oven-baked mushroom and spinach risotto

Ingredients

• 40 gram butter
• 1 brown onion, finely chopped
• 2 clove garlic, crushed
• 2 cup arborio rice
• 350 gram thinly sliced portobello mushrooms
• 250 gram sliced button mushrooms
• 2 teaspoon thyme leaves
• 1/3 cup white wine
• 5 cup hot chicken or vegetable stock
• 100 gram baby spinach
• 1/4 cup grated parmesan, plus extra to serve
• pine nuts, toasted, to serve