Wash rice and strain. Add 4 cups of water. Bring to a boil then turn to a simmer for 20 minutes.
Sauté mushrooms in Herbes de Provence EVOO until tender.
Set aside 1/2 sautéed mushrooms (it will be used to top the risotto at the end).
Combine the other 1/2 sautéed mushrooms, vegan cream cheese, Herbes de Provence spice blend, almond milk, and rice. Mix until creamy. If it’s not creamy enough, add a splash of almond milk until desired consistency is obtained.
To serve, portion out risotto onto dishes. Squeeze about a tsp of lemon juice over each dish, sprinkle a few mushrooms per dish, fresh chives, and a chive flower if you have some. Add salt and pepper to taste.