Ingredients:

1. 1 cup Arborio rice
2. 4 cups vegetable broth, kept warm
3. 2 cups mixed mushrooms (like cremini, shiitake, and portobello), thinly sliced
4. 1 medium onion, finely chopped
5. 3 garlic cloves, minced
6. 1 cup canned coconut milk (full-fat)
7. 1/4 cup nutritional yeast (for a cheesy flavor)
8. 3 tablespoons olive oil
9. 1/4 cup fresh parsley, chopped
10. Salt and pepper to taste
11. Zest of 1 lemon (optional for added freshness)

Instructions:

1. Sauté the Base: In a large skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and stir for another minute.

2. Mushroom Magic: Add the sliced mushrooms to the skillet. Sauté until they release their moisture and become golden brown, about 5-7 minutes.

3. Rice Time: Stir in the Arborio rice and cook for 2 minutes, ensuring the rice is well-coated with the oil and has a slightly translucent edge.

4. Ladle by Ladle: Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process is crucial for achieving the creamy texture of risotto.

5. Creaminess Unleashed: Once the rice is nearly done and has absorbed most of the broth (this should take about 18-20 minutes), stir in the coconut milk and nutritional yeast. Continue to cook, stirring frequently, until the risotto has a creamy consistency.

6. Final Touches: Season with salt, pepper, and lemon zest. Stir in the fresh parsley, reserving some for garnish.

7. Serve and Relish: Dish out your creamy mushroom risotto into bowls, garnishing with a sprinkle of fresh parsley. Pair with a crisp green salad or roasted vegetables.

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