Heat a large pot and sweat onions until soft

Add garlic and thyme

Cook a further few mins, add ½ of lemon (reserve other half)

Add mushrooms with a little more oil and cook for approx 5 minutes

Add rice and turn with wooden spoon

Seal rice for 3-4 mins

Add stock a little at a time and cook till al dente. Be sure to keep the risotto moving very frequently during this process. It will tend to stick easily.

Add cream cheese, half of parmesan and reserved lemon. Stir through with a wooden spoon until dissolved

Season with salt & pepper and taste. Careful!! Slowly slowly

Take of the heat and sit for 2 mins with a lid on to finish

Serve with grated parmesan, fresh ground pepper & olive oil