This was recommended to me by my friend Dan. He said he used to make it in a restaurant and I can see why! It’s ridiculously delicious and filling. It’s made with white wine which just…works (but make sure the wine’s vegan if you want to keep it vegan).
I use a Morrisons box of organic chestnut mushrooms, don’t bother with the dried ones and leave out the truffle oil. If anyone has truffle oil to try with, let me know if it can actually get any better!
Scoop has risotto rice for cheaper than supermarket. Pick chives from an Edible Uni bed or buy a living plant for your windowsill.