Lemon thyme and pea risotto with sauteed wild mushrooms

There is a great mushroom stall at Marrickville markets that is ever so inviting. I bought some trumpet, swiss brown and portobellini mushrooms and sautéed them in white wine and olive oil. To make the risotto 4 cups of vegetable stock 1/2 cup white wine Grated half a lemon rind 1 onion finely chopped 1…