Chestnut Risotto

In a large skillet heat up oil, add garlic and onions; saut for 3 minutes then add mushrooms and continue for further 5 minutes.

Add bay leaves.

Stir in rice.

Add vegetable or chicken stock, one ladle at a time.

Simmer until liquid has been absorbed; dont forget to stir to avoid sticking.

Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.

Season with salt and pepper.

Sprinkle with chopped spring onion.