Pour the stock into a medium saucepan, and add the dried mushrooms.
50 g dried mushrooms, 1300 ml vegetable stock
Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you'll need them.
In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
1 large onion, 1 tablespoon olive oil, 2 garlic cloves finely chopped
Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
300 g risotto rice
Add the white wine & stir until soaked into the rice.
175 ml white wine
Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And stir until soaked in over a lowish heat.
And repeat the step above.
Now is a good time to start cooking the mushrooms to top the risotto. See instructions below.
Keep repeating the ladling of the stock and stirring until the rice becomes soft and creamy.
Pull the dried out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
If you start running out of stock, add more hot water from the kettle to the stock pot.
The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
Chop up the dried mushrooms and add them into the risotto.
50 g dried mushrooms
Add the peas and stir.
130 g frozen peas
Let the peas cook & the spinach wilt.
Check the rice is fully cooked through.
If it isn't,add more stock & stir.
Now. Add in the miso and nutritional yeast and stir well.
2 tablespoon nutritional yeast, 1 tablespoon white miso
Taste- and add extra miso/salt/pepper/nutritional yeast to taste.
Salt & Pepper to season