Preheat the oven to 200°C. Finely chop the shallot and garlic.

Shred the mushrooms by pulling them apart into smaller pieces. Drizzle with oil, season well and and a few sprigs of thyme. Add to a baking tray and roast for 15-18 mins or until golden and crispy, tossing once halfway through to help them cook evenly.

Get yourself a large, deep pan with a lid. Add two tbsp of butter to the pan on medium heat. Add the chopped shallot and fry until translucent, about 4 mins. Add the garlic and 2 tbsp of olive oil and sauté for another 3-4 mins until softened and fragrant. Take care that the onion and garlic don't catch and start to brown.

Boil 1.5 litres of water and add it to the stock cubes in a large heatproof receptacle. Add the rice to your pot and stir to make sure it's all covered and glossy. Slowly add the stock to the pot, stirring constantly. Add a few thyme sprigs on top of the rice.

Bring to the boil, cover with the lid and bake for 18 mins. Stir once at the 10 min mark if you like.

When the risotto is ready to come out, the rice should be cooked through but still have a firm bite. Remove the thyme sprigs.

Heat 500ml of oat milk with a little boiling water. Whisk the miso through the hot milk until combined and smooth. Stir the milk through the risotto slowly until you reach the consistency that you like. Add the nutritional yeast, taste it and season well with salt and pepper. Optionally here, you can add another tablespoon or two of vegan butter to make it richer.

Add the mushrooms to the risotto and finish with a sprinkle of parsley.