Put 2 tbsp of the stock in a non-stick pan,
then cook the onion for 5 mins until
softened – add a splash more stock if it
starts to dry out. Add mushrooms and
garlic and cook for 2 mins more. Add the
rice and lemon zest and juice, mixing well.
Pour in remaining stock and seasoning
and bring to the boil. Turn down, cover
and simmer for 25-30 mins until rice is
tender. Stir through half each of the chives
and soft cheese, then serve topped with
the remaining chives and soft cheese.