Finely dice the onion and garlic. Warm 2 tbsp olive oil in a saucepan at medium-high.

Melt 2 tbsp butter in the oil and fry the onion with a pinch of salt on a medium heat until soft (10 mins).

Add the garlic, fry until fragrant, then add the risotto rice and toast well (2-3 minutes).

Pour in the wine and allow to cook off (1-2 mins).

Bring your vegetable stock up to a boil in a separate pot and add to the rice ladle by ladle, waiting until fully absorbed before adding next ladle.

After 25-30 minutes, the rice should be nicely al dente. Season to taste with salt and pepper.

Briefly blanch the greens in the stock/pot of water, then blend with a splash of stock until vibrant and green.

Once the rice is al dente, add the parmesan, a knob of butter and the blended greens. Mix well until silky smooth and creamy.

Slice the mushrooms and fry in butter/oil until golden and crisp. Season with salt and pepper.

Spoon the risotto into shallow bowls, top with the mushrooms, a grating of parmesan and enjoy!