Heat up some olive oil in a pan. Sautée onion and garlic until onion has gone translucent.
Add mushrooms and sauté until mushroom have browned and halved in size.
Add rice, water and miso paste. Season with salt and pepper and cover with a lid. Let cook for 40 minutes on low, add more water if needed.
When the rice is cooked add in ground almonds and nutritional yeast to make it nice and creamy. Finish off with fresh parsley. Serve immediately. *you can swap ½ cup for white wine.** can be substituted with almond butter or tahini for an even creamier version.
Recipe by at https://fannythefoodie.com/2018/10/30/vegan-brown-rice-mushroom-risotto-miso-paste/