Heat oil in a large saucepan
Add the onion, cook for 5 minutes until softened
Add the garlic and thyme, cook for a further 2 minutes
Add all the mushrooms and season with salt and pepper, cook for a further 2 minutes
Add the rice, then pour in the wine and give it a good stir
Let the wine evaporate and then add a quarter of the stock, stirring frequently until liquid absorbed
Repeat until stock all gone
You know it is cooked when it has a creamy texture
Now add the nutritional yeast and butter/margarine and give it a good stir
Top with fresh parsley and serve immediately