In a small bowl, mix the chia seeds and water. Set aside.
In a large, straight-sided skillet, melt the vegan margarine over medium-high heat.
Add the mushrooms, shallots, and garlic. Sauté the mixture for 3 to 4 minutes, until the shallots are translucent.
Add the Arborio rice and stir to combine.
Add the white wine and bring to a boil until the wine reduces by half.
Add the vegetable broth one cup at a time. Once one cup of stock has been absorbed by the rice, add the next cup, stirring constantly. Once all the water has been absorbed, add the Cashew Cream and chia seeds and toss.
Put on a plate and sprinkle with the parsley.
vegan margarine over medium-high heat.Add the mushrooms, shallots, and garlic. Sauté the mixture for 3 to 4 minutes, until the shallots are translucent.Add the Arborio rice and stir to combine.Add the white wine and bring to a…” />
