Creamy Vegan Mushroom Risotto

1. In a saucepan, warm the vegetable broth over low heat. Keep it simmering throughout the cooking process. 2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. 3. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender and have released their liquid, about 5-7 minutes. 4. Stir in the arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains are translucent. 5. Pour in the white wine (if using) and stir until it's completely absorbed by the rice. 6. Add 1 cup of warm broth to the rice. Stir constantly until it's almost fully absorbed. Continue adding broth, about 1/2 to 3/4 cup at a time, stirring frequently, and waiting until almost all the liquid is absorbed before adding more. 7. This process will take about 20-25 minutes. The risotto is done when the rice is al dente (tender but still firm to the bite) and the consistency is creamy. 8. Remove from heat. Stir in nutritional yeast and vegan butter. Season with salt and pepper to taste. 9. Serve immediately, garnished with fresh parsley.