Mushroom Risotto

Instructions

1. Fry the wild mushrooms in 1 Tbsp of Vitalite and the Olive oil for 3 minutes, then remove with a slotted spoon and reserve.

2. Add a splash more of olive oil if needed and saute the onion until translucent, add the crushed garlic and saute for another minute.

3. Add the chopped mushrooms and cook for another 4 minutes before adding the mushroom ketchup. Stir and add the white wine, cook for another minute.

4. Add the rice and stir so that it is coated with the liquid in the pan and cook until the rice has soaked up most of the liquid. Add the porcini powder and stir to combine.

5. Add a little stock and stir, once the rice has soaked up the stock add a bit more at a time until you have used half of the stock. Add the parsley.

6. Continue adding a little stock at a time until all the stock has been used and your rice is cooked. Add the nutritional yeast and stir through the rice. Add the remaining Vitalite and beat into the rice, this will give the risotto a shine.

7. Serve the risotto with the reserved mushrooms as a garnish. Any left overs can be heated up the next day although you will need to add some more stock or water.