1.5 cups Arborio Rice
2 cups Mixed mushrooms sliced (shiitake, button & oyster)
4.5 cups of Vegetable stock ( I made homemade, but store bought works!)
2 cups of Sauvignon Blanc wine
2 shallots sliced
2 cloves of minced garlic
2 tablespoons Olive oil
2 tablespoons Earth Balance Vegan butter
2 pinch Sea Salt
Fresh ground pepper
Vegan parmesan cheese
1/2 cup pinenuts

Directions:

Heat your olive oil & vegan butter in dutch oven
As it melts add your sliced shallots and sauté a few minutes
Add 2 pinches of sea salt
Add garlic and stir
Add Arborio rice and stir coating well
Begin adding liquid — Start with 1 cup of veggie stock and stir.
Keep stirring & as rice absorbs add a cup of wine
Continue this process of stirring and adding liquid one cup of a time.over 30-35 minutes.
Consistency should be creamy.
Toast pine nuts

Side of Roasted Brussel Sprouts:

2 cups of brussel sprouts
Cut off ends and halve
Toss in 2 tablespoons of olive oil
Put on lined cookie sheet with parchment paper. Salt!
Cook for 10 minutes @ 400.
Toss and cook another 10 minutes or until sprouts are golden!

Serve Risotto in a bowl, sprinkle pine nuts & parmesan cheese.
Add roasted sprouts to bowl & MANGIA!!!

Enjoy this rich and delicious dish!