Vegan Mushroom Risotto Recipe | Tesco Real Food

Name: Vegan Mushroom Risotto Recipe | Tesco Real Food
Ingredients: 30g (1 1/4oz) dried porcini mushrooms; 1 tbsp olive oil; 2 leeks, chopped; 250g chestnut mushrooms, sliced; 275g (9oz) pearl barley, rinsed; 200ml (7fl oz) dry white wine; 900ml vegetable stock; 2 tbsp fresh thyme leaves or 2 tsp dried thyme; 200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced; 1 lemon, juiced and zested

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For an easy meat-free dinner, try this vegan mushroom risotto recipe with porcini mushrooms, barley and lemon chard. See more vegan recipes at Tesco Real Food.

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Ingredients

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml vegetable stock
2 tbsp fresh thyme leaves or 2 tsp dried thyme
200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
1 lemon, juiced and zested