Step 1

Add olive oil to a pot along with chopped onions and crushed garlic and sauté until the onions are softened.

Step 2

Add sliced mushrooms and sauté until slightly softened.

Step 3

Add risotto rice and sauté it briefly with the onions, mushrooms and garlic.

Step 4

Now add in 3 cups of vegetable stock, stir it well and then cover the pot and let it simmer for about 20 minutes until the broth is mostly absorbed.

Step 5

Add another 1 and 1/2 cups of vegetable stock, stir well again, and then cover the pot and simmer for around 10 minutes until the broth is again mostly absorbed.

Step 6

Add in the final 1 and 1/2 cups of vegetable stock, stir well and then simmer for a final 5-10 minutes until the stock has been mostly absorbed by the rice.

Step 7

Turn off the heat and stir in the butter and parmesan cheese.

Step 8

Add sea salt and black pepper to taste.

Step 9

Serve it topped with some fresh chopped parsley and a sprinkle of parmesan cheese.