Ingredients

1 large onion finely diced
4 large cloves garlic finely diced
olive oil
1 punnet mushrooms sliced
250g risotto rice
½ bottle white wine
1 tsp Chaga Powder
2 tsp Immunity
1 litre mushroom or vegetable stock
1 small bunch oregano or thyme
1 tsp black pepper
salt
¼ C nutritional yeast

Toppings:
exotic mushrooms
olive oil
lemon rind
crushed cashew nuts
nutritional yeast

Method

Step 1:

In a large pot pour in some olive oil and add in the onions, garlic and mushrooms. Fry until nicely browned. Add in the rice and the wine and stir.

Step 2:

Allow the wine to cook off and then slowly add in the stock a little at a time. You can now also add in the herbs, mushroom powders, nutritional yeast and pepper.

Step 3:

Let the liquid cook off and keep adding small amounts until the rice is cooked. You can taste it at the end and add in some salt to your taste. Stock can be quite salty so it’s good to wait until you have added it all in before you add more salt.

Step 4:

I like to fry some exotic mushrooms in olive oil and lemon juice on a high heat to add on top and sprinkle with crunchy cashews, lemon rind and nutritional yeast.