Prepare the broth and keep it warm (on the stove for example).
Give the mushrooms a quick wash and slice them up.
Heat up a large sauce or frying pan and fry the mushrooms with a little oil until cooked - about 5 minutes.
In the meantime, dice the onion and garlic. When the mushrooms are ready, move them to the side for later.
Using the same pan (minus mushrooms), fry the onions, adding more oil if necessary. Cook until soft.
Add the rice and fry for 2 minutes. Add the garlic and stir well. If using, add the wine and cook until evaporated.
Now start adding the broth, one ladle at a time. As soon as the liquid is almost gone, add the next ladle. This should make the risotto nice and creamy.
When the stock has been used and the rice is cooked, take it off the heat. Add the mushrooms and stir. Place the vegan margarine on the top, along with the parsley and nutritional yeast. Put a lid on.
After a couple of minutes the marg should have melted. Stir it all together.