400g risotto rice
120g exotic mushrooms:
40g pink oyster
40g yellow oyster
40g shitake
120g regular mushrooms
1 small red onion
½ white onion
1 litre (33 fl oz) vegetable stock (boiling)
splash of white wine
1 tsp dried basil
1 tsp dried thyme
3 tbsp nutritional yeast
salt
ground black pepper
olive oil