Use your favourite mushrooms in this hearty winter classic!
Heat olive oil in a large pot over medium heat. Add onion, garlic and sausage (if using) and cook until sausage is no longer pink, about 8 minutes.
Add mushrooms and cook for another 5 minutes or until mushrooms are softened.
Pour in chicken stock and add Arborio rice to the pot. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until rice is cooked through and most of the liquid has been absorbed.
Once rice is cooked, stir in thyme and parsley.
To serve, divide risotto into individual bowls and top with parmesan cheese. Enjoy!