2 tablespoons olive oil
2 cloves garlic, crushed
300g button mushrooms, roughly chopped
4 rashers bacon, rind removed, roughly chopped
1.5 cups Arborio rice
5 cups chicken stock
2 big handfuls of spinach leaves
1 cup finely grated parmesan
2 tablespoons butter
sea salt and cracked black pepper
Preheat oven to 180°C.
Heat the oil in a large pan over medium heat.
Add garlic, mushrooms and bacon and cook for 5 minutes/ until browned.
Place in a ovenproof dish with the rice and stock, stir to combine. Cover with lid/ aluminum foil
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.