Preheat oven to180?C fan forced.
Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute. Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.
Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.
Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes.
Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.