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Vegan risotto with mushroom and leek
Fruit and vegetables
50g/1¾oz dried
porcini
mushrooms
1
leek
or onion, finely chopped
3 large
garlic
cloves, finely chopped
150g/5½oz mixed fresh
mushrooms
(oyster, shiitake and chestnut)
3 fresh
thyme
sprigs, leaves only
4
asparagus
spears, thinly sliced lengthways, to garnish (optional)
Tins, packets and jars
200g/7oz
arborio rice
Cooking ingredients
1.5 litres/2⅔ pints
vegetable stock
(just-boiled water with 1
vegetable stock
cube)
1 tsp
olive oil
1 tbsp
tamari
½ tsp
sea salt
½ tsp cracked
black pepper
, plus extra to serve
Dairy, eggs and chilled
2 tbsp vegan ‘butter’
Other
125ml/4fl oz vegan
white wine
Back to recipe
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