1kg of Fruit Bodhi Organic Oyster Mushrooms

1 onion

Bacon chunks (optional)

1.4L of vegetable stock

1 tablespoon of olive oil

300g of risotto rice

2 tablespoons of butter

salt and pepper to taste

Fruit Bodhi Organics mushroom seasoning to taste

Serves 4


Oyster Mushroom Risotto



To begin with prepare the vegetable stock and put aside for the time being. Add the oil to a pot, then add the onion and sauté on medium heat for a couple of minutes. Next add in the sliced oyster mushrooms and cover the pot for a couple of minutes until the mushrooms have released some of their water. Then remove the lid and add the rice and sauté it with the onions and mushrooms. Gradually add the vegetable stock, stirring well well until all the stock is absorbed. Turn off the heat and stir in the 2 tablespoons of butter. Add mushroom seasoning and black pepper to taste.


Delicious with chopped parsley, parmesan and a fresh seasonal salad from the garden.