Fry the mushrooms in a little oil. Add some washed organic arborio rice and fru until the rice is translucent, about 2 minutes.
Add about 200ml of boiling water to 2 tsp of organic, salt free boulion to make a stock.
Add the stock bit by bit allowing the rice to fully absorb each time. Continue adding in small amounts.
Chuck in the chopped organic wild garlic.
Simmer on low for about 10 mins, add more water if it’s too thick or sticking.
Stir through some vegan parmesan cheese and serve with chopped chives and garlic flowers.
Yum yum in my tum.