This collection of vegetarian risotto recipes contains a plethora of veggie delights for hungry herbivores. Paul Heathcote keeps things classic with his mushroom risotto recipe, finishing the dish with a drizzle of truffle oil for an extra special main course, while Nigel Mendham's butternut squash risotto recipe pairs tangy blue cheesy with sweet squash and crunchy pine nuts.

Josh Eggleton's spelt and pearl barley risotto recipe swaps out the rice for some more local grains for a comforting take on this wintry dish.

Make sure you do some research on the cheeses you use when making your vegetarian risotto – Parmesan, a traditional ingredient in risottos, uses animal rennet in the setting process, for example. This can easily be swapped out for a vegetable rennet-based alternative, but make sure you always check the cheese before embarking on your dish.