Step 1

In a large skillet heat up oil, add garlic and onions; sauté for 3 minutes then add mushrooms and continue for further 5 minutes.

Step 2

Add bay leaves.

Step 3

Stir in rice.

Step 4

Add vegetable or chicken stock, one ladle at a time. Simmer until liquid has been absorbed; don’t forget to stir to avoid sticking.

Step 5

Continue to add the stock in this way, until all the stock has been absorbed and the rice cooked.

Step 6

Season with salt and pepper.

Step 7

Sprinkle with chopped spring onion.