Step 1

Warm the stock in the microwave or bring it to a low simmer in a saucepan.

Step 2

Add the olive oil to a pot with the chopped onion and sauté over medium-high heat for 2-3 minutes or until softened, stirring frequently.

Step 3

Add mushrooms and garlic, stir, and sauté for about 5 minutes or until lightly browned, stirring frequently.

Step 4

Then add the rice, stir, and cook for a couple of minutes, stirring occasionally.

Step 5

Add the wine and cook until the liquid is absorbed.

Step 6

Add the vegetable stock, ½ cup at a time (120 ml), and stir frequently. When the stock is almost absorbed, add more and repeat this step until the rice is ‘al dente’. It takes about 18 to 20 minutes.

Step 7

Remove from the heat, add the salt, pepper, vegan butter, and vegan Parmesan cheese. Stir until well combined, try the risotto, and add more salt or pepper if needed.

Step 8

Let it sit covered for 5 minutes and serve.