Instructions

1. Heat a large saucepan over medium heat. When hot, add 2 tablespoons of olive oil and all mushrooms. Season with salt and pepper. Sauté (stirring frequently) until slightly browned (around 3-4 minutes). Remove mushrooms from pan and set aside in a small dish.
2. While mushrooms are cooking, in a small separate saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
3. Heat the same large saucepan over medium heat once again. When hot, add remaining 1 tablespoon olive oil and chopped shallots. Sauté for 1-2 minutes until softened.
4. Add Arborio rice to pan with shallots, and cook for 1 minute, stirring occasionally to coat in remaining oil.
5. Add dry white wine (if you pair with white Burgundy, you can use in recipe). Cook for 2 minutes, or until the liquid is absorbed.
6. Slowly add warmed vegetable stock 1/2 cup at a time to Arborio rice, stirring almost constantly. Let the risotto come to a low simmer on medium heat in between 1/2 cups of vegetable broth.
7. Continue to add vegetable stock, stirring to incorporate, until the rice is al dente (15-25 minutes depending on size of pan). During the final 2-3 minutes, add in peas so they have time to warm.
8. Remove rice from heat and add vegan butter, vegan parmesan cheese, and cooked mushrooms from earlier (reserve some as toppings if desired). Stir until all ingredients are coated.
9. Taste and adjust flavor as needed. Vegan butter for richness, vegan parmesan cheese for cheesiness, and salt to bring out all flavors.
10. To serve, top with additional vegan parmesan cheese and a sprinkle of parsley as desired.
11. Best served fresh but leftovers will hold covered in fridge for 3-4 days.