Mushroom and Spinach Risotto

140 g (4.9 oz) sliced portabello mushrooms

1 tbsp olive oil

25 g ( approx 2 tbsp) butter

1 onion, chopped

1 large garlic clove, crushed

140 g (4.9 oz) arborio rice 

150 ml dry white wine 

4 sundried tomatoes, chopped

500 ml of hot veg stock

2 tbsp chopped fresh parsley

25 g ( about 1/4 cup) Parmesan, freshly grated

100 g fresh young leaf spinach

1.  Heat oil and butter in a large frying pan.  Add the onion and cook gently for 5 minutes until softened.  Stir in the mushrooms and garlic.  Cook gently for 2-3 minutes.

2. Stir in the rice to coat with the onion and mushroom mixture.  Pour in the wine and cook over moderate heat for about 3 minutes; stirring from time to time, until wine is absorbed.

3.  Reduce to a gentle heat.  Add the tomatoes and 125 ml/ 4 oz of the stock and continue cooking until absorbed.  Repeat with the remaining stock, until it is all absorbed and rice is creamy and tender ( adding 4oz at a time) .