Mushroom risotto

• 340 grams of mushrooms
• 1 onion
• 2 teaspoons of garlic
• 1½ cups of arborio rice
• 3 cups of vegetable stock
• 1 teaspoon of thyme
• 1 teaspoon of rosemary
• ½ cup of milk
• 2 tablespoons of soy sauce
• ½ cup of peas
• 1 tablespoon of lemon juice
• salt and pepper
• 2 spring onions

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Roughly chop mushrooms and saute in batches.

Dice onion and cook in a pan with garlic until soft.

Stir in arborio rice and cook for 2 minutes, until it begins to turn shiny and translucent. Stir in 1/2 a cup of the vegetable stock, with the thyme and rosemary. Bring to a gentle simmer and cook until the liquid is fully absorbed, stirring frequently.

Continue to add 1/2 a cup of vegetable stock at a time, slowly bringing each addition to a gently simmer and allowing the rice to absorb the liquid before adding the next batch. Stir frequently.

Once the rice is cooked, stir in the milk, soy sauce, and peas.

Remove from the heat and stir in the cooked mushrooms and lemon juice. Season with salt and pepper and garnish with spring onions.