In a large non-stick pot (or wok) heat the olive oil over medium to medium-high heat, add the shallots, garlic and thyme. Cook until shallots softened, 3-4 minutes.

Add the rice and continue to cook, stirring to combine, for about 1-2 minutes. Add the white wine and cook until the white wine is absorbed. Then add the broth one ladle full or cup at a time, stirring often, until it is absorbed each time before adding the next cup.

Meanwhile, add one tablespoon of butter to a large heavy-bottomed skillet set over medium-high heat. When melted, add the mushrooms and cook, stirring often, until browned, about 4-5 minutes. Season to taste with salt and pepper, then transfer to a plate and set aside.

Cook the rice until it is al dente and then stir in the spinach and mushrooms. Finally crumble in the blue cheese and add the parmesan, stir through to melt.

Taste and if desired add the lemon juice (this is completely optional and a matter of personal taste). Check the seasoning and add salt and pepper, to taste.

Serve immediately and garnish with a little extra blue cheese crumbled over the top and enjoy!