Finely mince 2 cloves of garlic, finely dice 1 small onion, thinly slice 5 button mushrooms and finely dice 3 sundried tomatoes

Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot, add the finely diced onions to the pan, mix with the oil and cook for about 4 minutes

Add the minced garlics to pan, mix with the onions and add the mushrooms and diced sundried tomatoes into the pan and mix everything together, cook for about 4 minutes

Next add 1 teaspoon of dried thyme, a generous pinch of freshly chopped chives, season with sea salt and freshly cracked black pepper, and mix it all together

Now add 1 cup of Arborio rice to the pan, mix it in with the vegetables and cook for about 4 minutes

Add 1 cup of dry white wine (I used a white wine from La Rioja) into the pan and continue to stir everything until the wine has evaporated

Now it´s time to add the broth, you want to add about 2 cups of vegetable broth into the pan, but you want to add it in portions, so start by adding 1/2 cup and stir it in with the rice, once the broth has evaporated into the rice, add about a 1/4 cup of broth and continue to stir, and repeat this process until you are down to your last 1/4 cup of broth, then lower the fire to a LOW heat, add the last 1/4 cup of broth and stir

When there is but a kiss of broth left in the pan, turn off the fire and shred about 1/8 cup of freshly shredded Manchego cheese on top of the rice and cover the pan with a lid

After about 3 minutes, remove the lid from the pan, transfer the risotto into serving plates and garnish with fresh chives

Enjoy!