Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]

• 2 tablespoon non-dairy butter
• 1/4 diced yellow onion
• 2 cloves garlic, minced
• 1 stalk celery, diced
• 4 cups sliced mushrooms
• Pinch of salt
• Pepper
• 1 15-oz. can coconut milk
• 4 cups vegetable broth
• 8 tablespoon all-purpose flour
• Pinch of nutmeg
• 1 tablespoon fresh rosemary, minced
• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons dried cranberries
• 1 tablespoon sun-dried tomatoes
• 1/2 cup shredded non-dairy cheese 
• 2-3 fresh rosemary sprigs

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