Vegan mushroom risotto recipe
 Containing a plethora of mushrooms, this creamy but vegan mushroom risotto is an umami taste sensation! 1 small beetroot, very thinly sliced100ml/3½fl oz white wine vinegar50g/1¾oz caster sugar 2 good pinches salt 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 good pinches salt 30ml/1fl oz olive oil200g/7oz shallots, finely chopped 2 garlic cloves, crushed70g/2½oz button mushrooms, finely chopped125g/4½oz risotto rice2 tbsp vegan white wine300ml/10fl oz mushroom stock, warm 30ml/1fl oz olive oil 200g/7oz shallots, finely chopped 2 garlic cloves, crushed 70g/2½oz button mushrooms, finely chopped 125g/4½oz risotto rice 2 tbsp vegan white wine 300ml/10fl oz mushroom stock, warm 40g/1½oz soy ‘cream’pinch yeast flakes5g/⅛oz yeast extract40g/1½oz soy sauce1 lemon, juice only 40g/1½oz soy ‘cream’ pinch yeast flakes 5g/⅛oz yeast extract 40g/1½oz soy sauce 1 lemon, juice only good-quality olive oil10g/⅓oz mousseron mushrooms10g/⅓oz white shimeji mushrooms10g/⅓oz brown shimeji mushrooms10g/⅓oz pink oyster mushrooms, torn into pieces50g/1¾oz cordycep mushrooms1 leaf curly kale, ripped into pieces 4 Paris brown mushrooms, very thinly sliced good-quality olive oil 10g/⅓oz mousseron mushrooms 10g/⅓oz white shimeji mushrooms 10g/⅓oz brown shimeji mushrooms 10g/⅓oz pink oyster mushrooms, torn into pieces 50g/1¾oz cordycep mushrooms 1 leaf curly kale, ripped into pieces 4 Paris brown mushrooms, very thinly sliced Method To make the pickled beetroot, place the beetroot in a bowl. Place the cinegar, sugar and salt in a small pan with 100ml/3½fl oz of water and bring to the boil. Remove from the heat and pour it over the beetroot. Leave to rest at room temperature.To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Add the mushrooms and rice. Pour in the white wine and allow the liquid to be absorbed.Over a low heat, pour in about 200ml/7fl oz of the stock and stir occasionally. Once all the liquid has been absorbed, taste the rice and if it is still too hard, add the extra stock – you may not need it all.To finish, add the soy cream, yeast flakes, soy sauce, yeast extract and a squeeze of lemon juice, stir well and check that the risotto is not too dry. It may need more liquid and if you have run out of stock, add a little water. To garnish, heat the olive oil in a frying pan over a medium heat. Fry all the mushrooms in the oil, except for the cordycep and Paris brown mushrooms. After you have cooked the other mushrooms for a minute, take the pan off the heat and add the cordyceps. To serve, tear over some kale and top with thinly sliced Paris brown mushrooms. To make the pickled beetroot, place the beetroot in a bowl. Place the cinegar, sugar and salt in a small pan with 100ml/3½fl oz of water and bring to the boil. Remove from the heat and pour it over the beetroot. Leave to rest at room temperature. To make the pickled beetroot, place the beetroot in a bowl. Place the cinegar, sugar and salt in a small pan with 100ml/3½fl oz of water and bring to the boil. Remove from the heat and pour it over the beetroot. Leave to rest at room temperature. To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Add the mushrooms and rice. Pour in the white wine and allow the liquid to be absorbed. To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Add the mushrooms and rice. Pour in the white wine and allow the liquid to be absorbed. Over a low heat, pour in about 200ml/7fl oz of the stock and stir occasionally. Once all the liquid has been absorbed, taste the rice and if it is still too hard, add the extra stock – you may not need it all. Over a low heat, pour in about 200ml/7fl oz of the stock and stir occasionally. Once all the liquid has been absorbed, taste the rice and if it is still too hard, add the extra stock – you may not need it all. To finish, add the soy cream, yeast flakes, soy sauce, yeast extract and a squeeze of lemon juice, stir well and check that the risotto is not too dry. It may need more liquid and if you have run out of stock, add a little water. To finish, add the soy cream, yeast flakes, soy sauce, yeast extract and a squeeze of lemon juice, stir well and check that the risotto is not too dry. It may need more liquid and if you have run out of stock, add a little water. To garnish, heat the olive oil in a frying pan over a medium heat. Fry all the mushrooms in the oil, except for the cordycep and Paris brown mushrooms. After you have cooked the other mushrooms for a minute, take the pan off the heat and add the cordyceps. To garnish, heat the olive oil in a frying pan over a medium heat. Fry all the mushrooms in the oil, except for the cordycep and Paris brown mushrooms. After you have cooked the other mushrooms for a minute, take the pan off the heat and add the cordyceps. To serve, tear over some kale and top with thinly sliced Paris brown mushrooms. To serve, tear over some kale and top with thinly sliced Paris brown mushrooms.