• 2 tablespoons of butter

• 2 cloves garlic, crushed and leeks

• a brown bag full of mushies, chopped

• 30g Dried french forest mushrooms

• ¾ cup (150g) arborio rice

• 2 ¼ cups (560ml) vegetable stock

• parsely

• ½ cup (40g) finely grated parmesan

• 20g butter

• sea salt and cracked black pepper

Preheat oven to 180°C (355°F). Heat the butter in a large, non-stick frying pan over medium heat. Add garlic, mushrooms and thyme and cook for 5 minutes or until browned.Meanwhile, soak the dried forest mushrooms in sub-boiling water for 15 mins and drain (reserve some of the glorious liquid for the stock). Place mushies and leeks in a 5 cup-capacity (1.25L) ovenproof dish with the rice and stock and stir to combine. Cover tightly with aluminum foil and bake for 40 minutes or until most of the stock is absorbed and rice is al dente. Stir through the spinach, parmesan, butter, salt and pepper. Serves 2.

Don't forget to have wine! Tonight I'm having it with the D'Arenberg Footbolt Shiraz..mmmm warming and enjoy the revolution of a no stir oven awesome risotto!