Add the butter to a deep frying pan over medium heat. Once melted add the shallots, a pinch of salt and reduce the heat to low. Cook for five minutes until soft, stirring occasionally.

Add the garlic and cook for a further two minutes before adding the thyme and mushrooms. Increase to medium heat and cook for a further seven minutes, stirring regularly until the mushrooms have softened.

Add the risotto rice into the pan and cook for one minute. Add the lemon juice and ¼ of the vegetable stock.

Simmer the rice, stirring regularly, until it has absorbed all of the liquid. Add the same amount of stock again and repeat the process. By the time you add the final ¼ of stock, the rice should be almost cooked.

Gradually stir in the almond milk until the rice is cooked through. Season to taste.

Take the pan off the heat, stir in the parmesan and half the parsley.

Divide between bowls to serve and top with the remaining parsley and pepper.

Need some winter comfort? This mushroom risotto will support your immune system and energy levels