1.Heat 1 tablespoon of the stock and the wine and lemon rind in a large saucepan; cook onion and garlic, stirring, until onion softens. Add mushrooms; cook, stirring, 5 minutes.
2.Stir in rice, juice, the water and remaining stock. Bring to the boil, reduce heat; simmer, covered, about 20 minutes or until rice is tender.
3.Just before serving, stir in spinach, cheese and basil.
Flat-leaf parsley can be substituted for the basil. A simple covered cooking method replaces the usual labour-intensive non-stop stirring required in more traditional risottos. Best results will be achieved by using arborio rice, but you can use any medium-grain rice, such as calrose.