Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
Add the rice, salt and pepper, stir and cook for 1 minute.
Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
Add the spinach.
Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.
Keep this mushroom and spinach risotto vegan by skipping the Parmesan or using a vegetarian alternative. You could also stir through some oat creme fraiche to add a bit of creaminess.
This is a good way to use up leftover cheese and herbs, so feel free to mix them up. Goats cheese and chives also goes well in this recipe. Stilton also goes really well in a mushroom risotto.
Add a sprinkling of pine nuts before serving for some extra texture.
Swap the risotto rice for brown rice or quinoa, but be mindful that the cooking times would vary.
Add some extra flavour by stirring in some chopped sun dried tomatoes before serving.
You can add some white wine to this dish to give it some more flavour. Simply swap 100ml of the stock for a good quality white wine.