In a large skillet over medium heat, melt the butter. Add mushrooms, kale, and salt. Cook, stirring frequently, for 3–5 minutes, until softened and fragrant.

Stir in the minced shallot and Arborio rice. Cook for 1–2 minutes to toast the rice slightly and soften the shallot.

Add the white wine and stir gently until most of the liquid is absorbed.

Gradually add warm broth, about 1/4 cup at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue until the rice is tender and creamy.

Remove the skillet from heat and stir in the vegan Parmesan. Adjust seasoning with salt and black pepper. Let the risotto stand for a few minutes, then serve warm.