Wild Mushroom Risotto

WHAT YOU'LL NEED

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• Pinch of thyme
• 300 g Arborio rice
• 100 ml dry white wine (optional)
• 1 Knorr Vegetable Stock Pot, dissolved in
• 1.2 litres boiling water
• 200 g wild mushrooms
• 25 g Bertolli
• 20 g Parmesan cheese
• 5 grams parsley
• 20 grams Parmesan shavings