Step 1

Turn oven on to 180°c. Cut chestnut mushrooms into quarters and place onto a baking tray with a drizzle of vegetable oil, salt, pepper and the garlic cloves (skin on). Place into the oven and start preparing the risotto.

Step 3

Dice both onions and fry in some oil on medium heat. Once cooked and translucent add the risotto rice. Mix in with the onion making sure all the risotto is coated and let it slightly fry, and then add in the white wine. Let it simmer and once all the risotto has soaked up the wine you can begin to add the vegetable stock.

Step 5

First, check the mushrooms, they wont take long, about 10-15 minutes. Add them to the risotto along with the garlic (it will be all soft and you can squeeze it out the skin), parsley.

Step 7

Add the vegetable stock, about a ladle at a time. Continue to stir so that the risotto does not get stuck to the bottom. Repeat this process until all the vegetable stock has gone and/or the risotto has puffed up and is double in size, taste and turn down the heat.

Step 9

Stir in the cream, juice of one lemon and some extra parsley.

Step 11

Serve with with some rocket and grated vegan cheese.