1. In a medium pan, drizzle olive oil over medium low heat.
2. Place your shallots, carrot & celery in pan. Let it cook until soft.
3. Add your other ingredients, including mushrooms, but not coconut cream and rice & bring to a boil. Stir often. Cover, reduce to low for a few minutes. Add rice.
4. Take off heat & let it sit for an additional 30 mins to allow the rice to cook. Remove bay leaves, stir in your coconut cream & serve immediately. Sprinkle some dairy free Parmesan.
Taste & add salt etc.