Step 1

Place stock and 1 cup cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.

Step 2

Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.

Step 3

Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.

Step 4

Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.