1 Fry the onions in 1 tbsp of oil for 5 mins to soften. Stir in the rice, mix well and cook for a further 2 mins.
2 Pour in the stock, 250ml at a time. Add more stock as it is absorbed. Continue for 20 mins until the rice is cooked al dente and the stock is absorbed. (All the stock may not be needed.)
3 Fry the mushrooms in 1 tbsp of oil for 5 mins until golden. Season well and set aside.
4 Stir the mushrooms into the rice, with the butter and chopped chicken. Heat and season to taste. Sprinkle over the fresh thyme and serve.