Ingredients

• 1 tbsp olive oil
• ¼ onion
• finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz wild mushrooms
• cleaned and chopped
• 150g/5½oz long grain rice
• 50ml/2fl oz white wine
• 200ml/7fl oz hot vegetable stock
• 25g/1oz butter
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 1 tsp fresh thyme leaves

Directions

• Heat the oil in a large frying pan over a medium heat
• add the chopped onion and cook for 4-5 minutes
• or until softened but not browned.
• Add the garlic and mushrooms and cook for 3-4 minutes.
• Add the rice and stir to coat all the grains with oil. Turn up the heat
• add the white wine and simmer for 2-3 minutes.
• Reduce the heat and gradually add the stock
• a ladleful at a time
• until all the liquid has been absorbed.
• Stir in the butter and cream and season well with salt and freshly ground black pepper.
• To serve
• place the risotto into a bowl and sprinkle over the thyme leaves.