Full of earthy and robust flavours, this vegan mushroom risotto proves meat-free cooking can be rich and rewarding. Leveraging umami-packed ingredients of miso and nutritional yeast for depth of flavour, curl up on the couch with this delicious bowl of planet-and-body-friendly warmth.
Preheat oven to 180°C fan-forced. Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Soak porcini mushrooms in 560ml (2¼ cups) boiling water. Roughly chop field mushrooms. Crush garlic.
Add 20ml (1 tablespoon) olive oil, leek, field mushroom and ¼ teaspoon sea salt to an ovenproof dish with a lid and place over medium-high heat. Cook, stirring, for 5–7 minutes or until mushroom is softened and leek is translucent. Add garlic and cook for a further 30 seconds or until fragrant.
Add rice and cook, stirring constantly, for 30 seconds or until well coated and lightly toasted. Add white wine vinegar and stir through.
Carefully remove porcini mushrooms from soaking water and roughly chop. Strain soaking liquid through a fine sieve. Add chopped porcini mushrooms, strained soaking water and most of the thyme leaves (reserving some to serve) to pan and bring to the boil. Cover with a lid and transfer to the oven for 20 minutes. While risotto is cooking, continue with step 5.
Place remaining olive oil, 80ml (⅓ cup) water, miso paste and Happy Healthy Yeast in a bowl and mix until well combined.
Remove risotto from oven and carefully remove lid. Stir through sauce mixture and season with salt and pepper. Divide between bowls and top with remaining thyme to serve.