Clean mushrooms. Cut 2/3 of the mushrooms into small pieces, leave the rest whole.

Peel the onion and chop finely.

Heat the vegetable stock.

Heat olive oil in a pan, sauté onions and risotto rice for about 2 minutes.

Deglaze with white wine, reduce heat a little. Add the warm vegetable stock and simmer the risotto. Stir regularly.

Keep warm water ready, if there is not enough liquid, always add some warm water to the risotto.

After about 15 minutes add the mushrooms. Cook the risotto until it is done.

Shortly before serving, add the yeast flakes and serve warm.