INGREDIENTS
1 white onion - finely chopped
1 tbsp olive oil
3 garlic cloves - crushed
80g (1/3 cup) risotto rice
80g (1/3 cup) barley
40g (1/4 cup) quinoa
100g (2 cups) shiitake mushrooms - chopped into small pieces
100g (2 cups) chestnut mushrooms - chopped into small pieces
20g (1/4 cup) dried porcini mushrooms - soaked in some boiling water for 30 minutes
1 tbsp DIRTEA Lion’s Mane
1 tbsp brown or white miso paste
800ml (4 1/2 cups) veggie stock
Salt and pepper to taste
Optional: a handful of baby spinach
DIRECTIONS
Prep all of the ingredients - dice the onion, crush the garlic, chop the mushrooms and soak the porcini. Make the stock.
Add the onion and olive oil to a large pan and gently fry on medium heat for 8-10 minutes until the onion has started to caramelise.
Add in the crushed garlic and cook for 1 more minute.
Add in the rice, barley and quinoa. Stir everything together and toast the grains for a couple of minutes.
Remove the porcini mushrooms from their soaking water (but keep the water!) and chop them into small pieces.
Add in all the chopped mushrooms to the pan and mix everything together. Add in a little bit of the veggie stock until everything is covered with the liquid.
Simmer the risotto, stirring often, until the rice has absorbed all the liquid.
Add about the same amount of stock again plus dried porcini soaking water and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the quantity of stock is added, the grains should be cooked.
Add in Dirtea Lion’s Mane powder, miso paste, baby spinach (if using) and stir everything really well until the spinach has wilted.
Adjust for seasoning and serve with sprinkle of chopped chive and a crack of black pepper.