Cut 12 cleaned button mushrooms into ¼ inch thick slices, finely dice ½ the bulb of a spring onion, finely chop the green onion leaves, to end up with about ½ cup and finely mince 3 cloves of garlic

Heat a large fry pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 1 minute add in the diced onion and mix with the olive oil, after 2 minutes and the onions are translucent, add in the sliced mushrooms, continue to mix with the olive oil, after 1 minute add in the minced garlic and continue to mix, after cooking the mushrooms for 2 to 3 minutes add in the ½ cup of spring onion leaves and season with sea salt & black pepper, give it a quick mix, then add in 1 cup round rice, mix together and lightly toast the rice for 2 minutes, then add in 4 ¼ cups of vegetable broth, mix every 1 to 2 minutes

15 minutes after adding the broth into the pan, the rice should be perfectly cooked, you will notice there is still plenty of creamy broth left, that is normal, remove the pan from the heat, sprinkle with some chopped spring onion leaves and serve at once, enjoy!