Step 1

Start by adding the finely chopped onion to a large pan alongside the olive oil. Cook on medium heat until translucent (2-3 minutes), then add the minced garlic and cook for a further minute.

Step 2

Add the dried thyme and stir, then gently pour in the vegan white wine. Let it bubble for 2 minutes, then reduce the heat to low/medium and add your risotto rice to the pan.

Step 3

Stir to combine and cook the rice for a minute or until it becomes lightly translucent. Add in the  dried mushrooms, white miso paste, stock cube and porcini powder, then begin to add water to the pan to just about cover the rice. Stir continuously and proceed to add a little water whenever the pan gets dry. Cook for at least 20 minutes with this method - or until the rice is cooked and creamy.

Step 4

Crumble in the chestnuts - about a handful - and keep any additional chestnuts for decoration later. Season to taste with sea salt & black pepper.

Step 5

(Optional) sprinkle in 1-2 tsp of vegan parmesan.

Step 6

Serve with chestnuts on the top, a fresh sprinkle of black pepper and thyme. Enjoy!