Foryoueats: Rice Cooker Mushroom Risotto

Ingredients

• 3 dried shiitake mushrooms
• 2½ cups chicken stock, hot
• 1 cup carnaroli or arborio risotto rice
• 3 garlic cloves, finely chopped
• 1 onion, finely diced
• 3 tbsp unsalted butter, diced into small cubes, plus 1 tbsp extra for serving
• 4 sprigs thyme, leaves picked
• 100g (3.5 oz) mushrooms, thinly sliced (I like to use Swiss brown and enoki)
• 3 tsp sea salt
• ½ tsp ground black pepper
• 2 cups baby spinach
• ¾ cup frozen peas, thawed
• ½ cup freshly grated parmesan cheese
• finely grated zest of 2 lemons
• extra virgin olive oil, to serve