Chicken and mushroom Risotto for 2

The lovely Wendy asked me to post my recipe, so I will!

Ingredients

1 tsp olive oil
1 large onion chopped
2 cloves of garlic
250 g mushrooms (the brown ones)
75g aborio rice
200 g cooked chicken (left over from roast!)
1/2 tsp dried thyme
125 ml white wine
hot chicken stock (around 750 ml)
grated parmesan (about 20 g)

Sweat the onion and garlic in the oil and add the mushrooms, cook until the mushrooms start to soften. Add rice and stir until the rice starts to glisten. Add the chicken, thyme and wine and stir until wine is absorbed. Keep adding stock and stirring until the rice is al dente. Season with salt and pepper to taste. Add half the parmesan. Serve with a green salad, and top with the remaining parmesan and ground black pepper.