Ingredients

Steps

• Heat olive oil in a large frying pan and cook chopped onion for 5 minutes until softened.
• Add the garlic and mushrooms and cook for 4 minutes.
• Stir in the rice and then simmer with white wine for 3 minutes.
• Add the hot vegetable stock gradually until all liquid is absorbed.
• Stir in the butter and cream and season with salt and pepper.
• Serve the risotto in a bowl garnished with fresh thyme leaves.