Dice onion and garlic and add to large pot with coconut oil and salt. Bring to medium heat and cook, stirring often, until onion turns translucent, about 10 minutes.

Pour in arborio rice and toast until grains become lightly perfumed, 2-3 minutes. Pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is the desired texture (soft and pleasantly chewy). Add nutritional yeast and stir to combine.

While the risotto is cooking, cook the balsamic mushrooms. Add sliced mushrooms to a skillet with coconut oil and salt. Bring to medium heat. Cook mushrooms for about 10 minutes, then reduce heat to low and add balsamic vinegar. Cook for another 2-3 minutes.

Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.