2. Heat one tablespoon oil in a large frying pan over medium heat. Cook onion for 4-5 minutes until soft and translucent. Add garlic and thyme and cook a further minute or until fragrant.

4. Add Mightymite and hot stock, a few ladlefuls initially, then wait for stock to be absorbed before adding another ladel or two of stock. Repeat until stock is used and rice is nearly cooked. This process will take about 15-20 minutes. Only stir occasionally. If you run out of stock and the rice needs a little more cooking use more stock or hot water.

6. Once the rice is al dente (soft but still with a little bite), divide between four serving bowls. Top with mushroom mixture and feta cheese.