Charred Lemon & Leek Risotto with Shimeji Mushrooms

Slice the leek into about 1cm rounds and wash well. Whisk the stock cube through the boiling water. Mince half of your garlic cloves. Slice ¾ of your lemon into very thin slices, as thin as you can get them. Remove the pips. Set everything aside.

Melt half of your vegan butter in a large pan or deep frying pan. Add the lemon slices in a single layer and cook over a low-medium heat for 2-3 mins on each side until charred but not crispy. Remove the charred lemons and set aside. Leave all of the charred bits in the pan – this is the big flavour.

Add a splash of olive oil to the same pan, plus the leeks and a good pinch of salt. Sauté the leeks with the minced garlic over a medium heat for about 10-15 mins until softened.

When the leek is caramelised and softened, melt the other half of your vegan butter, then add the rice and fry for 2-3 mins until toasted. Add the wine and cook until evaporated.

Add the stock, little by little, stirring and waiting until it’s all been absorbed before adding more. Keep adding until you have used up all of the stock and the rice is almost cooked through and still has a nice bite to it. It will take about 20 mins.

While the risotto is simmering, cook the mushrooms. Grate the rest of the garlic cloves and set aside. Slice off the brown end of the block of mushrooms, trying to keep the stalks intact. Slice the block down the middle so you end up with two blocks. Lots will fall apart, but don't worry – as long as some are still grouped together. Heat a good drizzle of olive oil in a frying pan. Place the mushrooms into the hot oil and season well with salt and pepper and spread the minced garlic over the exposed sides. Press them down with a spatula and let them cook on one side for about 3-4 mins until charred. Then carefully flip them over and cook the other side until charred. Set aside once cooked

Warm the milk, whisk through the miso paste and soy sauce and add this mixture to the risotto pan. Cook for about 5 mins, stirring all the time, until cooked to your liking and still very creamy. Add plenty of pepper and taste for salt as the miso will provide some saltiness.

Add a final knob of butter to melt through, if you like, plus the juice of the remaining half lemon. Add a splash or two of oat milk if it thickens too much and you would like it creamier.

Reserve about one-third of the charred lemon slices for topping and finely chop the rest. Add the finely chopped lemons to the risotto and stir through.

To serve, plate up the risotto and top with the charred lemon slices and mushrooms. Finish with some lemon zest, a good squeeze of lemon, a sprinkle of nutritional yeast, and plenty of pepper. Add a drizzle of olive oil, if you like.