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by Lucy Parker

Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free.

Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt.

Main course

Preparation

Use fresh or dried ceps in pasta dishes, risottos or to give a deep, woodsy flavour to stews and casseroles.