Step 1

Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.

Step 2

Add the rice, salt and pepper, stir and cook for 1 minute.

Step 3

Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

Step 4

Add the spinach.

Step 5

Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.