4 asparagus spears, thinly sliced lengthways, to garnish (optional)
3 large garlic cloves, finely chopped
1 leek or onion, finely chopped
150g/5½oz mixed fresh mushrooms (oyster, shiitake and chestnut)
50g/1¾oz dried porcini mushrooms
3 fresh thyme sprigs, leaves only
200g/7oz arborio rice
½ tsp cracked black pepper, plus extra to serve
1 tsp olive oil
½ tsp sea salt
1 tbsp tamari
1.5 litres/2â…” pints vegetable stock (just-boiled water with 1 vegetable stock cube)
2 tbsp vegan ‘butter’
125ml/4fl oz vegan white wine