Pasta rice with fresh mozzarella

Preheat oven to 200C/180C fan. Cook the Pasta Rice in a large saucepan of salted boiling water for 8 minutes. Drain.

Meanwhile, heat 1 tbsp of oil in a large non-stick frying pan over medium-low heat. Add the onion. Cook, stirring, for 4 minutes or until softened. Stir in the garlic for 1 minute until aromatic. Transfer to a bowl. Heat half the butter and half the remaining oil in the pan over high heat. Add half the mushrooms. Season. Cook, stirring, for 3 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil, butter and mushrooms.

Return the onion and mushroom mixtures to the pan. Add the cream and lemon rind. Simmer for 2 minutes. Add the Pasta Rice, spinach, 1⁄3 cup Parmesan and 1 tbsp of the basil pesto. Season. Remove from heat.

Preheat grill to high. Transfer contents of pan into a casserole dish. Sprinkle with remaining Parmesan. Top with mozzarella. Bake for 15 minutes or until cheese melts. Drizzle with remaining pesto and serve.