Step 1

Heat the rapeseed oil in a large pan and place the fresh thyme into the oil. Allow to become fragrant for about a minute or two, but be careful not to burn the thyme. Remove the thyme from the pan and set it aside for later.

Step 2

Fry the diced shallots in the oil on a high heat for 1 minute, then add in the minced garlic for another 30 seconds before reducing the heat to low. Pour in the vegan white wine to deglaze the pan.

Step 3

Add in the pumpkin puree and risotto rice and stir to combine. Heat the rice for about 2 minutes whilst stirring, then begin to pour in the vegetable stock, roughly 100ml at a time. Continue to stir slowly and bring to a simmer, allowing for the rice to soak up the liquid. This will take about 30-40 minutes. You will know when the rice is cooked once it's completely softened and the majority of the liquid soaked up.

Step 4

When done, stir in 1 Tbsp of nutritional yeast (optional) the thyme back in and season to taste with salt & pepper.

Step 5

In a non-stick pan, fry the shiitake mushrooms in a little oil for 4-5 minutes. Once softened, take them off the heat and instantly stir in the tamari soy sauce. Sprinkle with black pepper and serve on top of the creamy pumpkin risotto.