Mushroom Risotto (Vegan, Gluten Free, and Oil Free)

Mushroom Risotto

1 onion, diced
8oz mushrooms, quartered (I prefer baby bellas, but any will do.)
2 cups short grain brown rice (It is better to soak in water overnight or a few hours beforehand, but not necessary.)
1/2 cup dry white wine (Optional, but it is way better with it.)
2-4 cloves garlic, minced
4 cups vegetable broth
1/2 teaspoon white pepper
1 cup light coconut milk (From a can, not a carton.)
1/4 cup Parmesan substitute (http://veganmilitarywife.com/parmesan-substitute-vegan-gluten-free-and-oil-free/)
sea salt, to taste (If necessary.)

1.	Saute onion and mushrooms in a large pan.
2.	Add the rice and stir for a minute or so, until the rice starts turning opaque and smells a little toasted.
3.	Add the white wine and the garlic.
4.	Let simmer for a minute, then add the broth and white pepper.
5.	Bring to a boil, then cover and let simmer until most of the liquid is gone, about 35 minutes.
6.	Add the coconut milk, cover again, and let simmer until all the liquid is gone.
7.	Stir in the Parmesan substitute.
8.	Adjust seasoning, if needed.
9.	Serve with additional Parmesan substitute to sprinkle on top, if desired.