Vegan Gourmet Mushroom Risotto

Ingredients

6 cups chicken broth, divided (broth: 6 cups water, 1/4 cup nutritional yeast flakes, 2-3 tablespoonful of Spike Herbal Seasoning, (original), (purchase both from health food store) Stir and heat.

2 tablespoons olive oil

1/2 pound portobello mushrooms, thinly sliced

1/2 pound white mushrooms, thinly sliced

1 1/2 cup orzo rice

sea salt to taste

ground cayenne pepper to taste

3 tablespoons finely chopped parsley

4 tablespoons butter

1/4 cup Soy Parmesan cheese

1 tablespoon soy cream cheese

Preparation

Continue to warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes.

Remove mushrooms and their liquid, and set aside.

Add rice and 1/2 cup of broth, stirring until liquid absorbed. Add more broth, 1/2 cup to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, soy cream cheese, butter, parsley, and parmesan. Season with salt (being mindful that Spike as salt already in ingredients and pepper to taste.