Anna Haugh served up a tasty vegan mushroom risotto with pickled beetroot on Saturday Kitchen with Matt Tebbutt.

The ingredients for the pickled beetroot: 1 small beetroot, very thinly sliced, 100ml white wine vinegar, 50g caster sugar and 2 good pinches salt.

For the risotto: 30ml olive oil, 200g shallots, finely chopped, 2 garlic cloves, crushed, 70g button mushrooms, finely chopped, 125g risotto rice, 2 tbsp vegan white wine and 300ml mushroom stock, warm.

To finish: 40g soy ‘cream’, pinch yeast flakes, 5g yeast extract, 40g soy sauce and 1 lemon, juice only.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.