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Export 14 ingredients for grocery delivery
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!
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