Fry off onions, garlic and mushrooms with olive oil until soft and brown

Add risotto rice, allow to fry for 5 minutes before adding 100 ml of the stock

Allow rice to absorb stock each time before adding more, 100 ml at a time

Add wine 100 ml at a time. Add sweetcorn.

Add a handful of parmesan cheese and pinch of salt and pepper to taste

Continue to stir and serve with garlic bread and extra parmesan (optional)