You may want to double the recipe because this dish is even better warmed up the next day!
1 tbsp olive oil
1 shallot (or ½ white onion), diced
3 garlic cloves, minced
1 cup button mushrooms, thinly sliced
½ cup risotto rice
2 cups vegetable stock
4 Tbsp Fauxmagerie Zengarry Gruyère Style cashew cheese
1/4 cup chopped fresh Italian parsley
Salt and pepper, to taste
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened. Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the vegetable stock. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the Fauxmagerie Zengarry Gruyère Style cashew cheese and incorporate well. Add in the chopped fresh Italian parsley and season with salt and pepper.
Garnish with more parsley and serve immediately!