No more slaving over a hot stove waiting for risotto rice to cook! Bake it!

2 T olive oil
1 onion, chopped
2 garlic cloves, drushed
300g button mushooms, sliced or mix of dried porcini mushrooms that have been dehydrated and fresh shrooms
2 tsp thyme leaves or 1 tsp dried thyme
2 c arborio rice
5 c vegetable stock
grated parmesan
bunch of spinach leaves if you wish

Preheat oven to 200C. Heat large frying pan and add oil. Add onion and garlic and cook for 1 min. Add mushrooms and thyme and cook for 4-5 min or until onions and mushrooms are soft. Sometimes I add other chopped veges with the mushrooms, such as courgettes or cauliflower.
Add rice and mix.
Put mixture and stock into a 10-cup ovenproof baking dish. Cover with foil and cook for 50 min or until the rice is cooked through.
Stir through parmesan and spinach. Serve in bowls and top with more parmesan if you like.
Serves 6.
Adapted from a recipe from Sunday magazine.
Tonight I added some saffron to the rice.