Vegan Mushroom Risotto

In a large non-stick pan, melt the plant butter (2 tbsp) over medium-high heat.

Add the cremini mushrooms (8 oz) to the pan and sauté for about 5 minutes until lightly browned. Once browned, sprinkle a [pinch salt] on top and sauté for 1 more minute. Start 6m timer

Remove the [cremini mushrooms] from heat, transfer to a plate, cover to keep warm, and set aside.

In the same pan over medium heat, add the olive oil (2 tbsp) and warm. Add the sweet onion (1 small) and cook for 2-3 minutes, then add the garlic (3 cloves) and cook for 1 more minute. Add the arborrio rice (1.5 cups) and stir to coat with the [olive oil], sautéing for about 2 more minutes. Start 5m timer

Next, add the white wine (0.5 cup) and stir constantly until fully absorbed.

Add warm vegetable broth (0.5 cup), and stir until absorbed. Continue adding warm vegetable broth (0.5 cup) at a time, stirring frequently until absorbed each time, until all warm vegetable broth (5 cups) has been absorbed and the [arborrio rice] is al dente, about 20-30 minutes. The heat should be high enough that the rice/broth is bubbling soon after you add it, but not boiling too much or the liquid will absorb too quickly. If you've used all the broth and it still doesn't taste tender enough, keep adding water or more broth until it's done. Start 30m timer

Once all the liquid is absorbed, stir in the full fat coconut milk (0.75 cup) or unsweetened vegan creamer and most of the grated vegan parmesan cheese (0.75 cup), saving some for the top.

To serve, divide [risotto] onto plates and top with [cremini mushrooms] and more [vegan parmesan cheese], and [fresh parsley] if desired. Enjoy!