Creamy Vegan Mushroom Risotto

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, heated
• 1 cup mushrooms (button or cremini), sliced
• 1/2 cup coconut cream (from a can of full-fat coconut milk)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and Arborio rice. Cook for 1-2 minutes until rice is lightly toasted.
3. If using, pour in dry white wine and stir until absorbed by the rice.
4. Gradually add heated vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Cook for about 20-25 minutes until rice is creamy and al dente.
5. In a separate skillet, sauté sliced mushrooms until browned and cooked through.
6. Stir in coconut cream and cooked mushrooms into the risotto. Season with salt and pepper to taste.
7. Garnish with fresh chopped parsley before serving.