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In a large non-stick pan (I use the same one I cook the risotto in), melt the vegan butter over medium-high heat.
Add the cleaned and quartered mushrooms to the pan and sauté for about 5 minutes until lightly browned. Once they are browned, sprinkle a little salt on top and sauté for 1 more minute.
Remove the mushrooms from heat, transfer to a plate, cover to keep warm and set aside while you make the risotto.
In the same pan over medium heat, add the olive oil and warm. Now add the chopped onion and cook for 2-3 minutes, then add the garlic and cook for 1 more minute.
Add the rice and stir to coat with the oil, sautéing for about 2 more minutes.
Next, add the white wine and stir constantly until the wine is fully absorbed.
Add ½ cup of the warm broth, and stir until absorbed. Continue adding ½ cup broth at a time, stirring frequently until absorbed each time, until all the liquid has been absorbed and the rice is al dente (tender, yet slightly chewy), about 20-30 minutes.
Once all the liquid is absorbed, stir in the coconut milk or vegan creamer and most of the parmesan cheese, saving some for the top.
To serve, divide risotto onto plates and top with mushrooms and more parmesan, and parsley if desired. Enjoy!