Ingredients Checklist
- 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 and pepper to taste
- 60g baby spinach
- ¼ cup grated parmesan cheese
To Serve
- Toasted pine nuts
- Extra parmesan
- Olive oil
Instructions
- Preheat oven to 180°C.
- Using an oven proof pan, melt butter over medium heat. Sauté chopped onion and garlic for 3 minutes. Add mushrooms and sauté until golden in colour. Remove half of the mushrooms and reserve.
- Stir in rice and continue to cook tossing to coat the grains.
- Stir in wine, stock and sage, season to taste, cover with a tight fitting lid, bake in oven for 20 minutes.
- Remove from oven, stir through baby spinach and parmesan. Replace lid, allow to sit for 3 minutes.
- Serve topped with reserved mushrooms, extra parmesan and toasted pine nuts.
- Check seasonings, drizzle with a little olive oil to serve.
