Not so Vegan Mushroom Risotto

I strongly believe that Risotto and Mac and Cheese just aren’t the same if you veganize them. Still tasty- but not the same.
So here we go: All the dairy in this Risotto (sorry vegans)

• In a pot with olive oil, cook minced onion until golden brown

• Add 1 cup shiitake mushrooms, 1 cup sliced, brown baby bellas and 1 cup diced green asparagus

• After 3 minutes and stirring occasionally, deglaze with 1/4 cup white wine

• Then add 1.5 cups arborio rice and 3 cups of vegetable broth

• When all the broth is gone, add about 1/2 cup of milk, 2 tbs butter and 3/4 cup parmesan cheese

• Stir well and let cook another 5 min before adding fresh grated garlic (1 clove), salt, pepper, 1 tbs white vinegar

• after a few more minutes in the pot, serve hot with fresh chives and/or parsley and MORE grated parmesan cheese (cause cheese, duh)