Vegan Miso Butter Mushroom Risotto| Becel

Ingredients

• 4 tablespoons Becel® Dairy-Free Plant Butter with Olive Oil, softened
• 2 tablespoons white miso paste *
• 8 cups vegetable broth
• 3 tablespoons olive oil, divided**
• 2 large leek diced, divided in half
• 6 minced garlic cloves, divided in half
• Kosher salt
• pepper
• 2 1/2 cups mushrooms of choice***, sliced
• 2 bay leaves
• 2 tablespoons fresh thyme leaves, roughly chopped
• 2 cups Arborio rice or Carnaroli Rice
• 1/2 cup dry white wine ****
• 1/4 cup Violife® Dairy Free parmesan cheese or any Vegan Cheese (optional)
• Fresh Italian parsley, chopped (for garnish)