2 tbsp sunflower oil
1 onion, peeled and finely chopped
320g/11 1/2oz Riso Gallo Carnaroli Risotto Rice
225g/8oz button mushrooms, wiped and sliced
1 litre vegetable or chicken stock, hot
225g/8oz baby spinach, washed and patted dry
50g/2oz freshly grated Parmesan cheese
salt and freshly ground black pepper
Heat 1 tbsp oil and 25g/1oz butter in a pan and fry onion over gentle heat until softened but not brown. Add rice and stir around in the mix to coat all the grains.
In a separate pan, heat remaining oil and butter to the pan and cook mushrooms until coloured. Add to rice with a slotted spoon. Stir well.
Pour over stock and cover with foil. Place in a pre-heated oven Gas 6 400F 200C. Bake for 18 minutes. Remove from oven and stir through spinach and Parmesan and season. Cover again with foil and return to oven for 15 minutes more. Serve immediately.