Peel and finely dice the onion. Pour the olive oil into the pan, add the onion and sauté over a medium heat until transparent.
Cut the mushrooms into slices.
Peel the carrots and parsnip.
Add rice and bay leaves to the pan.
Add a dash of white wine and some vegetable stock. Gradually top up the vegetable stock as needed.
Thinly peel off strips of parsnip and carrots.
Peel and finely dice the celeriac.
Add a little oil, salt and pepper to the vegetables.
Add the amidori veggie pulled thyme garlic to the pan and stir well.
Keep adding the stock.
Stir in the strips and mushrooms.
Add the butter.
Season with salt and pepper.
Grate the parmesan and stir it in.
Serve the finished risotto with parmesan, olive oil and a sprinkling of chervil.