Creamy Mushroom Risotto

Ingredients

• 8 cups (2 l) vegetable broth
• 1 cup (250 ml) dried porcini mushrooms
• 2 fresh thyme sprigs, leaves only
• 2 Tbs. (30 ml) vegan butter
• 1 cup (250 ml) roughly chopped sweet onion
• 4 garlic cloves, minced
• 1/2 cup (125 ml) thinly sliced celery stalks
• 4 cups (1 l) sliced cremini mushrooms, stems removed
• 2 tsp. (10 ml) Italian seasoning
• 1 tsp. (5 ml) freshly ground pepper
• 1 tsp. (5 ml) kosher salt
• 2 Tbs. (30 ml) extra-virgin olive oil
• 2 cups (500 ml) Arborio rice
• 1 cup (250 ml) dry white wine (or substitute with extra vegetable broth)
• 3/4 cup (180 ml) unsweetened vegan creamer
• 1/2 cup (125 ml) grated vegan Parmesan, plus 1/4 cup (60 ml) shaved vegan Parmesan, for serving
• 1/3 cup (60 ml) roughly chopped fresh Italian parsley, divided

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