Baked Vegan Mushroom Risotto

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. Add chopped porcini mushrooms, 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.

Meanwhile, mix together remaining olive oil, 80ml (⅓ cup) water, miso paste and Happy Healthy Yeast 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.