Sunshine and Cinnamon

This dish is so comforting and cosy- buttery breaded mushrooms fried in miso-butter, atop a bed of creamy and herby pesto risotto.  Super simple to make and easy to customise- if you don't feel like making your own pesto, you can easily substitute with store-bought vegan pesto!  Serves: 4 Ingredients: For the risotto: 1 tablespoon olive oil 1 large onion 3 cloves garlic salt and pepper 300g risotto rice 80ml dry white wine 1 litre of vegetable stock For the pesto - you can use several tbsp of store-bought vegan pesto if you prefer:  30g fresh basil 25g toasted pine nuts (plus more for topping- optional) 1 tbsp nutritional yeast 2 tbsp olive oil 2 tbsp water 1 tbsp lemon juice salt and pepper For the breadcrumbs: drizzle olive oil 100g panko breadcrumbs generous pinch salt and pepper 0.5 tsp Italian herb seasoning 0.5 tbsp nutritional yeast 0.5 tsp garlic granules For the mushrooms: drizzle olive oil 400g mixed mushrooms of choice- Oyster and/or shiitake mushrooms work best pinch sa