MUSHROOM, SPINACH AND LEMON RISOTTO

2 medium brown onions, chopped finely
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
300 g button mushrooms, halved
2 cups arborio rice
6 cups chicken stock
1 cup dry white wine
300 g 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; midway through cooking. Remove from heat; stand, covered, 10 minutes. Gently stir in spinach and lemon thyme.

Serves 4.