About the Recipe
4 tbsp plant butter
3 cups brown mushrooms (thinly sliced)
6 cups vegetable stock
1/2 cup white wine
3 shallots (chopped finely)
2 cups arborio rice
1/2 cup vegan cheese (grated)
Salt and pepper to taste
A handful of parsley and chives (finely chopped)
1. Add butter to a large pot and saute the mushrooms at medium heat for 5 minutes. Add shallots and cook for 5 minutes.
2. Add rice to the pot and cook for 5 minutes or until golden. Add the white wine, stirring constantly until the wine is fully absorbed.
3. Keep stiring the pot while adding 1/2 vegetable stock at a time. Continue stiring in the stock for about 25 minutes.
4. Add cheese, chives and parsley. Mix it all together and enjoy!