Garlic and Mushroom Risotto

• vegetable stock, either liquid or powder equivalent to 2 litres

• 1/2 kg short grain brown rice

• 1/4 kg of mushrooms

• 100g of dried oyster or other mushrooms

• 2 onions

• 1/2 bulb of garlic

• 1 small bunch of spring onions

• 1/4 cup of dry white wine

• salt & pepper

• 150 ml coconut cream

• 1/4 cup olive oil

• 150g walnuts, chopped

Put the stock on to boil. Crush and peel the garlic but leave whole. Finely dice the onions and sauté with the sliced mushrooms in half the oil. Set this aside and sauté the spring onions in the remaining oil and add the rice. Stir for 2 minutes and then add the wine. Stir this until nearly completely dissolved and then add half the mushrooms and 1 cup of stock. Continue adding 1 cup of stock until it gets absorbed and then another cup and so on until all the stock has been used up. When all the stock has been used and the rice is cooked add the coconut cream, walnuts and remaining mushrooms. Garnish with chopped spring onions.