Heat half the oil in a heavy bottomed pot

saute the onion and garlic for 2-3 minutes, until the onion is glassy

Add the mushrooms and butter/margarine and cook for a further 5 minutes until lightly browned

Remove the mushroom and onion mix and set aside

Add the remaining oil and butter to the pot

Add the rice and stir until well coated with melted butter and oil

Return the mushroom mixture to the pot

Add the Thyme and season the mixture, stir until the seasoning, rice and mushrooms are well combined

Add all the stock and stir well

Allow the risotto to simmer for about 20-30 minutes, stirring occasionally to prevent the rice from sticking to the pot.

5 minutes before serving stir in the peas.

Adjust seasoning to taste.

Serve hot as a side dish or as a light meal