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Heat a medium sized pot on medium heat, add the mushroom and onions along with a tablespoon or two of water.
Sauté for about a minute or two.
Add the garlic and coconut aminos and cook until the mushrooms brown a bit.
Add the water, oats, nutritional yeast, oregano , chard and red pepper.
Bring it to a boil , then Reduce the heat and let it simmer for about 10 minutes, stirring frequently.
Add the lemon juice tahini and stir, cook for about a minute more.
Taste and add salt and pepper to taste
I cooked up a few more mushrooms in a separate pan until golden and put them in the risotto with some fresh thyme