Perfect if you are taking part in Veganuary!
Our Executive Head Chef, Nick Claxton-Webb has created this tasty vegan risotto, perfect if you are taking part in Veganuary this year!
You will need:
400g Arborio rice
1 medium butternut squash
50g dehydrated wild mushrooms
100g mixed wild or cultivated mushrooms
1 large white onion
2 cloves of garlic
1ltr vegetable stock
5g chopped thyme
30g Vegan Plant Butter
50g shaved Vegan Parmesan
25g rocket
A drizzle of white truffle oil
Method:
Place the dehydrated mushrooms into a jug and cover with plenty of boiling water and then cover with cling film. Leave for 1 hour, change the water cover with fresh boiling water and cling film leave until mushrooms are soft.
Wrap the butternut squash in tin foil and roast at 180â
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