Mushroom risotto

Steps

1. Soften 2 tbsp of plant butter and mix with the miso paste.
2. In a saucepan, bring the stock and dried porcini mushrooms to a boil then lower heat to keep warm.
3. Cook the mushrooms until lightly browned then add the thyme, a pinch of salt and ¼ of the garlic.
4. Add the creamed miso butter to the pan and stir into the mushrooms. Cook for a minute then set the mushrooms and their juices aside.
5. Cook the shallots then garlic then add the rice to the pan, toast for one minute.
6. Pour in the wine and stir constantly until fully absorbed.
7. Add stock slowly while stirring until rice is fully cooked.
8. Once fully incorporated add the asparagus and frozen peas and simmer until cooked..
9. Remove from heat, and stir in mushrooms with their liquid, butter, chives, nutritional yeast and chilli flakes.