Mushroom Risotto

Ingredients

• 1 litre salt-reduced vegetable or chicken stock (better still, make a mushroom stock with dried mixed mushrooms and fresh Thyme)
• 1 1/2 tablespoons olive oil
• 1 bunch Spring onion, finely chopped
• 200g baby mushrooms, sliced
• 1 1/2 cups Arborio Risotto Rice
• 1/2 cup dry white wine (safe for kids as the alcohol will evaporate in the cooking)
• 150g fresh baby spinach
• 3/4 cup finely grated fresh parmesan (use less or substitute with some cheddar/parmesan for the kids)
• 30g butter, chopped
• 2 med roasted Parsnip (sliced lengthways and quartered into 3 cm lengths) – optional
• 2 garlic cloves, finely grated – optional