Risotto takes a bit of patience so make sure you have about 45 minutes to an hour and can babysit the pot.
12 oz Arborio Rice uncooked (1.5 cups)
4 cups heated low sodium stock (vegetable or chicken)
1 medium onion, chopped or 4 large scallions, chopped (white and green parts)
8-12 oz portobello mushrooms, roughly chopped
1/2 cup carrot tops, roughly chopped
1/2 T olive oil
2 T parmesan cheese, preferably Parmigiano Reggiano
4 oz dry white white
1/4 cup vanilla almond milk
salt and pepper to taste
In a medium sized heavy bottomed sauce pan, saute the onion and mushrooms in the olive oil until onions are lightly golden and a fair amount of the mushroom liquid has evaporated. Add the rice and stir until it is well coated and translucent.
Add the chopped carrot tops and the wine and cook until evaporated simmering gently.
Add stock 1 cup at a time and cook (at a simmer) until evaporated/absorbed before adding each remaining cup one at a time and letting the liquid evaporate/absorb between each addition. This may take 20 minutes to 45 minutes depending on your pot and stove.
When the rice has absorbed most of the liquid add the almond milk and the cheese, take pot off of the heat, cover and let stand a few minutes before serving.