Step 1

Heat a tbsp of vegan butter in a large saucepan or skillet on medium heat. Finely chop the shallots and add to the pan.

Step 2

Let the shallots cook for a few minutes then add the minced garlic and chopped mushrooms. I like to cut some finely, some chunkier and leave some of the smaller ones whole.

Step 3

Leave to cook for about 15 minutes until they have absorbed the water they release and look caramelised. Add the dried herbs.

Step 4

Add the dried risotto rice, stir for about 30 seconds until the edges of the rice is translucent.

Step 5

Add the wine, stir and let cook until it's all absorbed.

Step 6

Add the stock about a cup or ladle at a time. Continue to stir and add until all the stock is used up and the rice is cooked. If you need a little more just add some extra water.

Step 7

Stir in the vegan cream cheese, cream, juice of half a lemon and chopped parsley. Taste and season with salt and pepper.

Step 8

Top with some grated parmesan and lots of black pepper!