Mushroom and Goats Cheese Risotto

Risotto is one of my standby, last minute lunch or dinner ideas.  I admit I don't make it 'properly'.  I usually don't have time to stand there stirring in a little stock at a time, so I tend to bung it all in at once and let the rice cook.  It tastes good, but I will make it the proper way one day just to see if there's a difference :)  Today I was still revelling in the delicious goodies that had come from Ocado, and wanted to use the chestnut and oyster mushrooms I had in the fridge.  Had I been more organised I'd have pre-soaked some dried porchini for that extra mushroomy flavour but...I didn't.

Mushroom and Goats Cheese Risotto
1 red onion
2 cloves of garlic, crushed.
About 250g of mushrooms, best if a couple of varieties are used
1 cup of risotto rice
Vegetable stock
Soft goats cheese
A little olive oil

Add oil to pan and heat, then gently cook the onions until transluscent before adding the mushrooms and garlic and cooking for a while.  Then add the rice, stirring well before pouring in the stock (you need to have about a thumb nails height above the level of the rice in the pan).  Cook until all the water is absorbed then stir in the goats cheese and serve!