Oven Baked Mushroom And Spinach Risotto

• 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

1. Preheat the oven to 350u0b0F. Bring stock to simmer in small saucepan.
2. 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.
3. 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.
4. 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.
5. 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.

chicken, butter, onion, garlic, arborio rice, portobello mushrooms, button mushrooms, thyme, white wine, baby spinach, parmesan cheese, nuts

Taken from recipes-plus.com/api/v2.0/recipes/27623 (may not work)