Creamy vegan wild mushroom risotto
Ingredients
- 400g can cannellini beans
- 25g dehydrated wild mushrooms
- 2 tbsp extra virgin olive oil
- 1 tbsp vegan butter
- 1 onion very finely chopped
- 1 garlic clove crushed
- 150g chestnut mushrooms sliced
- 170g risotto rice
- 100ml white wine
- 500ml vegan stock
- 1 tsp white miso paste
- small bunch of chives finely chopped
- truffle oil to serve (optional)
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