In a large pot, heat 2 tbsp of oil over medium high heat. Add mushrooms and thyme and sauté for 2-3 minutes until mushrooms are golden soft. Place in a bowl and set aside.

Reduce heat to medium and add remaining oil and arborio rice. Saute rice for 1 -2 minutes. Add wine to deglaze pan. Stir until wine has almost evaporated.Add in 1 cup of vegetable stock and stir constantly until rice has absorbed most of the liquid. Repeat with remaining stock, one cup at a time. Add in mushrooms and gently stir in butter until melted. Mix in parmigiana and season with salt and and fresh ground pepper. Garnish with sliced spring onion.