Garlic and Mushroom Risotto


  • vegetable stock, either liquid or powder equivalent to 2 liters
  • ½ kg short grain brown rice
  • ¼ kg of mushrooms sliced
  • 100g of the 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
  • 150 gms walnuts, chopped
  • spring onion for garnish


Put the stock on to boil. Crush and peel the garlic but leave whole. Finely dice the onions and dry sauté. Add half the sliced mushrooms and spring onions  and sauté them. Add the rice. Stir for 2 minutes and then add the wine. Stir; then add  the dried mushrooms and 1 cup of stock. Continue adding 1 cup of stock until it absorbs and then another cup, etc. When all the stock has been used and the rice is cooked add the coconut cream, walnuts and remaining sliced mushrooms. Garnish with chopped spring onions.

Serves 4- 6