Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and garlic and cook until translucent, about 5 minutes.

Add the mushrooms and some black pepper and cook for another 5-7 minutes until the mushrooms are soft.

Stir in the rice and cook for 1-2 minutes, ensuring the rice is well-coated with the oil.

Add around half the veggie stock and stir it in. Add more broth a little at a time, stirring frequently. Allow the liquid to be absorbed by the rice before adding the next dash.

Continue this process until the rice is creamy and cooked through, about 20 minutes.

Stir in the oat cream and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted and everything is well combined.

Serve the risotto hot, garnished with fresh parsley and more black pepper if desired.