Vegan Mushroom Risotto with Almond Crumb

We think carnaroli rice gives the creamiest risotto, but arborio is a great alternative.

Hands-on time 35min. Cooking time about 50min. Serves 4

2tbsp olive oil 1 large onion, finely chopped 2 carrots, coarsely grated 15g (½oz) mixed dried mushrooms, broken into small pieces 1tbsp thyme leaves 300g (11oz) carnaroli risotto rice 1.3 litre (2¼ pint) hot vegetable stock, we used Marigold Organic Vegan Bouillon Powder 25g (1oz) skin-on almonds 250g (9oz) shiitake or chestnut mushrooms, roughly torn 1 garlic clove, finely chopped 1tbsp lemon juice Large handful parsley, roughly chopped 2tbsp almond butter 2tbsp nutritional yeast flakes, optional

1 Heat the oil in a large wide pan over low-medium heat, add onion and a pinch of salt and cook for 7-8min, until softened. Add carrots and cook, stirring occasionally, for 5min until tender. Meanwhile, soak dried mushrooms in 100ml (3½fl oz) boiling water.

2 Stir thyme and risotto rice into the pan to coat. Add dried mushrooms and their soaking liquid and bubble vigorously until liquid has been absorbed.

3 Gradually add hot stock one ladleful at a time, adding each ladleful only when the previous one has been absorbed. Stir well after each addition. Continue until the rice is tender – about 25-30min (add more or less stock as needed).

4 Meanwhile, toast almonds in a large frying pan over medium heat, shaking pan often. Transfer to a board, cool and roughly chop; set aside. Add the torn mushrooms to empty pan and dry-fry for 3-4min, stirring often, until starting to soften. Meanwhile, mix the garlic, lemon juice and parsley in a bowl with plenty of seasoning. Add the cooked mushrooms and mix.

5 When the rice is cooked, stir in almond butter and nutritional yeast, if using. Check seasoning and serve in bowls topped with the mushroom mixture and chopped almonds.

PER SERVING 480cals, 12g protein, 14g fat (2g saturates), 73g carbs (6g total sugars), 6g fibre