Mushroom Risotto

Directions:

1. Steam the rice until half-cooked.
2. Blend the soymilk with the cashews and set aside.
3. Cut the tea tree mushrooms into pieces, slice the shiitake mushrooms and button mushrooms, and break the beech mushrooms into smaller pieces.
4. In a pan, sauté the mushrooms until fragrant. Add the Italian seasoning and salt, then cook until the mushrooms turn golden. Add the basil leaves.
5. Turn the heat up, stir in the soy milk blend, and add the mushroom seasoning and capers. Cook until the sauce thickens.
6. Add the half-cooked rice, mix everything well and cook on low heat until the sauce is absorbed.
7. Sprinkle the rosemary and peppercorn on top, then garnish with fresh vegetables before serving.