Delicious Mushroom Risotto (vegan)

This is absolutely delicious and dairy free! No Cheese! But still creamy and tastes amazing!

• 1 cup risotto

• 20 oz risotto rice

• 2 1/2-4 c vegetable stock

• medium onion chopped

• 2-3 cloves garlic chopped

• 1/2 c white wine

• 1 c coconut milk - use full fat to make it creamy

• 1 can chick peas rinsed

• 2 Tbs each balsamic vinegar and soy sauce or tamari

• Fresh parsley and nutritional yeast to garnish

Directions:

1. Saute half onion and garlic in a pan ( I don't use oil, no nutritional value, but you can if you like) Add a little stock if onion starts to stick

2. Add rice, cook 2 minutes until starts to turn opaque

3. Add wine and let it absorb

4. Add broth 1/2 cup at a time, the more you add the creamier it is. As it starts to completely absorb, add more until it gets to the consistency of your choice

5. In a different skillet saute the rest of your onion and all your mushrooms until soft. Add balsamic, chick peas and soy sauce. I throw in about a tsp of crushed red pepper flakes for flavor, salt and pepper.

6. Add mushroom mixture to rice once all liquid is absorbed. Add nutritional yeast and parsley to garnish.

7. Serve warm. YUM!