Mushroom & Leek Risotto

1: Warm vegetable broth on the stovetop.

2: In a pan, heat avocado oil and add the sliced leeks, cooking until softened.

3: Add bella mushrooms and cook until browned.

4: Stir in arborio rice and toast for a couple of minutes.

5: Pour in dry white wine and let it absorb.

6: Gradually add warmed vegetable broth, stirring frequently until creamy.

7: Stir in vegan butter and vegan parmesan cheese.

8: Season with Pink Himalayan salt and black pepper to taste.

9: Garnish with fresh chopped parsley and serve.