Mushroom spinach risotto

Ingredients

• 1 tbsp olive oil
• 25g butter
• 1 onion, chopped
• 140g chestnut mushrooms, sliced
• 1 fat garlic clove, crushed
• 140g arborio rice
• 150ml dry white wine
• 4 sundried tomatoes, chopped
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g parmesan or vegetarian alternative, freshly grated
• 100g fresh young leaf spinach, washed if necessary
• warm ciabatta and green salad, to serve

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