3 garlic cloves, finely sliced
400g/14oz mixed mushrooms (button and Portobello), roughly chopped
1 onion, finely chopped
1–2 tsp finely chopped rosemary
200g/7oz risotto rice
2 tbsp olive oil
extra virgin olive oil, for drizzling
750ml/1¼ pint vegetable stock
30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option
100ml/3½fl oz white wine (or additional stock)