Vegan Mushroom Risotto

In a medium pot, bring the broth to a boil and reduce to the low or the "warm" setting on your stove if you have it.
In a large pot on medium, heat the olive oil. Next, add the shallot and cook for 2-3 mins or until translucent.
Add in the mushrooms and vegan butter and sauté until the mushrooms have lightly browned, and cooked down.
Add the fresh thyme and garlic, and cook for about 1 min.
Add in the arborio rice, and stir constantly allowing the rice to toast in the pan for about 2 mins.
Add 1 cup of the hot broth, and stir to combine. Once the broth is fully absorbed by the rice, repeaat this process. Keep adding 1 cup of broth at a time, stirring, and allowing the rice to absorb the liquid. *Risotto requires a lot TLC, so don't leave the pot unattended. Keep stirring!
The rice should take about 20 mins to cook. (different brands can have different cooking times.) Check to ensure it is al dente. There may be some leftover broth.
Once the rice is cooked, add in the vegan parm, salt, pepper, and stir to combine.
Garnish with more parm, and either fresh parsley or thyme. Enjoy!