Mixed mushroom and thyme risotto recipe

Get ready for cries of "More please!" With warming winter dishes like these, weeknights are looking (and tasting) good.

0:10 Prep | 0:35 Cook | 4 Servings | Advanced

Ingredients

1.25 litres Massel vegetable liquid stock
2 fresh thyme sprigs
30g butter
100g portobello mushrooms, sliced
100g button mushrooms, sliced
1 tablespoon olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2 cups arborio rice
1/3 cup grated vegetarian hard cheese or parmesan
Extra thyme sprigs and leaves, to serve

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