Place the dried mushrooms in a mug or small jug and cover with boiling water. Set aside for 10 minutes until softened.

Meanwhile, heat the oil in a large, deep frying pan or casserole. Peel and finely chop the shallots and add to the pan, along with the garlic. Cook for 3 minutes over a medium heat until starting to soften.

Thickly slice the mushrooms and add to the pan, season well with salt and black pepper and cook for 4-5 minutes.

Add the rice to the pan and stir well, and cook for a minute, then pour in the sherry, turn up the heat and heat until bubbling. Take the mug/jug of soaking dried mushrooms, and strain the liquid into the pan through a sieve. Tip the drained mushrooms onto a chopping board, chop finely and add to the pan.

Mix the boiling water and stock powder in a jug, and add to the risotto gradually, stirring frequently, over the course of about 15 minutes or until the rice is just cooked through. Taste and add more salt and black pepper if required.

Just before serving, stir through the knob of dairy-free margarine, vegan parmesan (if using), and finely chopped parsley.