Prep time - 15 minutes

Cook time - 30-50 minutes

Difficulty - Medium

Serves / makes - 2 portions

Ingredients

Olive oil

2 large leek, roughly sliced

2-4 cloves of garlic, finely chopped

½ cup vegan champagne or dry white wine

200-250g chestnut mushrooms, quartered

1 cup black gaba or nero rice

1 tablespoon stock powder

1 tablespoon nutritional yeast

A kettle full of hot water

A handful of brazil nuts

1 teaspoon nutritional yeast

Equipment

Saucepan 

Method

1. Heat a large pan on a low heat, add a splash of olive oil.

2. Once hot add the leeks and garlic, fry gently on a low heat, leek burns very easily.

3. Once the leeks are soft add the champagne or wine, raise the heat to medium.

4. Once the wine has reduced to around half add the mushrooms and wine.

5. Mix well then add the stock powder and 1 tablespoon nutritional yeast.

6. Add half a litre of hot water from the kettle, allow the risotto to simmer until nearly all of the water has evaporated. Keep topping it up when it evaporates until the black rice is cooked, this can take from 30 minutes up to 50/60 minutes, depending on the rice you are using. Once cooked through add salt to taste.

7. Toast the brazil nuts then crush with the 1 teaspoon nutritional yeast.

8. Serve the risotto with a scattering of brazil nuts.