2 medium brown onions, chopped finely
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
9 1/2 ounces button mushrooms, halved
2 cups arborio rice
6 cups chicken stock
1 cup dry white wine
300g baby spinach leaves
2 tablespoons coarsely chopped fresh lemon thyme
Heat oiled large pan; cook onion, garlic, rind and mushrooms; stirring, until mushrooms are browned lightly. Add rice, stock and wine, bring to boil; simmer, covered 15 minutes, stirring midway through cooking. Remove from heat; stand, covered 10 minutes. Gently stir in spinach and lemon thyme. Serves 4.
Per Serving: 1.6g fat; 7.9g fibre; 1916 kJ
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