Wild Mushroom and Leek Risotto
[Vegan]

To Make the Vegan Parmesan Cheese:

1. Place all ingredients into a food processor, and blend until fine.

To Make the Wild Mushroom and Leek Risotto:

1. Chop and prep all the vegetables.
2. On a medium heat, add the coconut oil and when hot add the shallot, garlic, and leek. Sauté for about 4 minutes.
3. Boil the vegetable broth. Put about 1/2 a cup aside in a small bowl and add the dried wild mushrooms to re-hydrate.
4. Add the rinsed Arborio rice to the sauteing vegetables and saute for 1 minute, stirring the rice thoroughly ensuring the rice gets coated in the sauteed oil.
5. Add the white wine and cook for a further 2 minutes.
6. On a medium-low heat, slowly begin to add the remaining broth, about 1/2 a cup at a time, stirring once added and then leaving to simmer for about 4 minutes. Then adding another half a cup and repeating this process until the rice has cooked through, but not stodgy.
7. Let the re-hydrated mushroom water be the last water you add. If you find you don't need to use all the stock water, that's fine, but the re-hydrated mushroom water will have a lot of flavor.
8. Cook for a further minute and then add the mushrooms, stirring gently, leaving a few for topping when serving. Add 2-3 tablespoons of the vegan Parmesan cheese, a pinch of salt, stir, and remove from the heat.
9. Garnish with a fresh sprig of thyme and serve.