Creamy Mushroom Risotto

Ingredients

• 1 ½ cups Arborio Rice
• 12 oz Cremini Mushrooms
• 4 oz Shiitake Mushrooms
• 5 cups Vegetable Broth
• ½ cup Dry White Wine
• 1 small Yellow Onion
• 3 cloves Garlic
• 3 tbsp Nutritional Yeast
• 1 tbsp Fresh Thyme
• 3 tbsp Olive Oil
• 1 tbsp Lemon Juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté all mushrooms 6–7 minutes until deeply golden. Remove and set aside.
2. In a wide pot, heat remaining olive oil over medium heat. Sauté onion 3 minutes. Add garlic and thyme, stir 30 seconds.
3. Add arborio rice and stir 1 minute to toast the grains.
4. Pour in white wine and stir until absorbed.
5. Add warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for 18–20 minutes until rice is creamy and al dente.
6. Remove from heat. Stir in nutritional yeast, lemon juice, and sautéed mushrooms. Season with salt and pepper to taste. Serve immediately.