INGREDIENTS
1
Parsley, Fresh
3/4 cup
Shallot
2 cups
Shiitake mushrooms
1 tbsp
Thyme, fresh
3 1/2 cups
Vegetable broth
1 cup
Arborio rice
1/4 tsp
Sea salt and black pepper
2 tbsp
Avocado or olive oil
1 tbsp
Coconut aminos
1/4 cup
Parmesan cheese, vegan
1
Parmesan cheese, Vegan
1/4 cup
White wine, dry