Perfect if you are taking part in Veganuary!

Our Executive Head Chef, Nick Claxton-Webb has created this tasty vegan risotto, perfect if you are taking part in Veganuary this year!

You will need:

400g Arborio rice

1 medium butternut squash

50g dehydrated wild mushrooms

100g mixed wild or cultivated mushrooms

1 large white onion

2 cloves of garlic

50ml Adnams Kobold Lager

1ltr vegetable stock

5g chopped thyme

30g Vegan Plant Butter

50g shaved Vegan Parmesan

25g rocket

A drizzle of white truffle oil


Place the dehydrated mushrooms into a jug and cover with plenty of boiling water and then cover with cling film. Leave for 1 hour, change the water cover with fresh boiling water and cling film leave until mushrooms are soft.

Wrap the butternut squash in tin foil and roast at 180â