The creamiest vegan risotto.
Add a splash of white wine in with the garlic if you've got some lying about.
Cooking Times (includes preparation time): 50 Minutes
2 Boxes of Baby Mushrooms - £1.80
Frozen Petit Pois - £1.60
500g Arborio Rice - £1.25
100g Miso Paste - £1.69
Parsley - £0.70
3 Cloves of Garlic - £0.30
1 Brown Onion - £0.16
Total cost - £7.50 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dice up your onion and garlic cloves. Slice one packet of mushrooms and dice the other.
Heat a pan with a glug of olive oil. Put in your onions, cooking until they are slightly translucent.
Add the garlic and mushrooms. Cook until soft. Season with salt and pepper.
Pour in your risotto rice. Mix for a minute, so that the rice becomes slightly see through.
Wine time! Pour in the whole 187ml bottle of white wine.
Mix while it slowly evaporates.
Boil your kettle, mix miso and boiling water.
Ladle in the mixture, mix the risotto and then wait until the risotto dries up.
Once it has dried up, add another ladle. Repeat until the rice is al dente.
Pour some boiling water over your frozen petit pois. Drain and then add to the risotto when it tastes al dente.
Cook further, tasting to see if the risotto is done. Keep ladling in the miso soup if need be.
When the rice is cooked but still has a tiny bite to it, take the pan off the heat.
Pour some olive oil on top and garnish with some parsley leaves for a fresh kick.