Ingredients
160g Cauldron Marinated Organic Tofu Pieces
25g dried porcini mushrooms
25g butter (or vegan equivalent)
1 small finely chopped onion
1 garlic clove, crushed
100g shittake or chestnut mushrooms
150g risotto rice
125ml white wine
750ml vegetable stock, kept simmering
150g pak choi
25g grated vegetarian or vegan medium fat hard cheese plus a few shavings for serving
1 tbsp chopped parsley
Salt and freshly ground black pepper