Creamy Vegetarian Mushroom Risotto

Place the sliced mushrooms in a microwave-safe bowl and microwave on high for 3 minutes. This collapses the air pockets in the mushrooms so they brown beautifully rather than soaking up oil when cooked.

Drain the mushrooms, reserving the mushroom liquid. Add this liquid to the vegetable stock and keep the stock warm in a small pot over low heat on the stove.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add the mushrooms and cook until golden and tender. Season lightly with salt and pepper, then remove from the pan and set aside.

In the same pan, add the remaining olive oil and butter. Gently sauté the shallots and garlic until fragrant and translucent.

Add the Arborio rice and cook for 1–2 minutes, stirring so the grains become lightly toasted and coated in the butter.

Pour in the white wine and stir until it has mostly absorbed.

Add a ladle of the warm vegetable stock and stir frequently, allowing the liquid to absorb before adding the next ladle. Continue adding stock gradually and stirring until the rice is creamy and al dente, about 18–20 minutes. The risotto should flow slowly like a wave when the pan is shaken.

Stir through the cooked mushrooms, ¾ cup of the Parmesan, lemon zest, lemon juice, spinach, and thyme. Adjust seasoning with salt and freshly cracked black pepper.

Spoon the risotto onto plates, sprinkle with the remaining Parmesan, and finish with a drizzle of olive oil. Serve immediately.