Place a large frying pan on a medium heat and add the low-fat margarine. Once hot, fry the onion and garlic for 6-8 minutes, or until soft.
Stir through the rice, making sure to coat all the grains. Add the mushrooms and white wine and bring to a boil.
Once the wine has reduced, turn down the heat and add a ladle of stock to the pan, along with the salt and pepper.
Allow the rice to absorb the stock before adding the next ladle. This should take approximately 30-35 minutes in total, or until the rice has absorbed all the liquid, but retains a little ‘bite’.
Stir through the cheese and allow to melt before serving.
