Oven-baked mushroom and spinach risotto - Foodland

Ingredients

• 2 tbsp butter
• 1 brown onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 2 cups Arborio rice
• 300g small Swiss brown mushrooms, sliced
• 300g white button mushrooms, sliced
• 1/3 cup white wine
• 4 cups chicken or vegetable stock
• 4 sage leaves, chopped
• Salt
• pepper
• 60g baby spinach
• ¼ cup grated parmesan cheese
• Toasted pine nuts
• Extra parmesan
• Olive oil