Wild mushroom risotto with tarragon pesto - Koko Dairy Free

Ingredients

• 300g Koko Unsweetened No Sugar Milk
• 300g Water
• 1 Vegetable Stock Pot
• 10g Fresh thyme
• 20g Dried porcini mushrooms
• 1 Bay leaf
• 1 Onion
• 1 Garlic clove
• 125g Shiitake mushrooms
• A little oil for frying.
• Pinch of salt
• 300g Arborio rice
• 100ml White wine
• 100g Spinach
• 100g
• 1 Lemon juice
• Salt & Pepper to taste.
• Grated 25g Tarragon
• 25g Koko cheddar
• 50g Olive oil
• 1 Pinch salt
• 25g Pine nuts