Finely dice the onions and garlic. Slice the mushrooms.

Switch on the Panasonic Rice Cooker and press ‘start’ on the normal rice setting.

Add 3/4 of the olive oil to the rice cooker pot and allow to heat up for a few minutes.

Add almost all of the mushrooms (set a few aside for the garnish), the onion, the garlic and the thyme leaves to the pot. Stir to coat in olive oil, close the lid and cook for 2-3 minutes, until fragrant and translucent.

Add the Arborio rice to the pot and stir to coat with the aromatics. Cook, stirring, for about a minute.

Add the vegetable stock, stir and close the lid for 25 minutes.

The risotto is ready when the rice is tender with a little bite. Switch the Rice Cooker setting to ‘keep warm’ and stir through the parmesan cheese.

Meanwhile, heat the remaining olive oil to a small frying pan and add the rest of the sliced mushrooms. Flip and fry until golden brown.

Serve the risotto and top with sliced mushrooms. Enjoy!