Easy Creamy Mushroom Risotto

Ingredients

• 1 Onion
• 2 cloves Garlic
• 2 tsp Herbes De Provence
• 4 cups Vegetable Broth
• 2 cups White Mushrooms
• 1 Leeks
• 1 cup Arborio Rice
• 1 cup Soy Milk
• 1 tbsp White Wine Vinegar
• 2 tbsp Olive Oil
• 1 cup Frozen Peas
• 2 tbsp Lemon Juice
• 2 tbsp Nutritional Yeast
• 1 tsp Salt
• ½ tsp Black Pepper
• 1 tbsp Vegan Butter

1. 1Warm the vegetable broth in a small saucepan and keep it at a gentle simmer over low heat.
2. 2Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook until softened and lightly golden, about 4 minutes, stirring occasionally to build a bit of fond on the bottom of the pan.
3. 3Add the garlic and herbes de provence and cook until fragrant, about 30 seconds. Add the mushrooms and leeks and cook, stirring, until the mushrooms release their liquid and it evaporates, 5 to 6 minutes.
4. 4Push the vegetables to the side, add the remaining 1 tablespoon olive oil, then add the arborio rice. Toast the rice, stirring constantly, for 1 to 2 minutes until the grains look slightly translucent at the edges and smell toasty.
5. 5Pour in the white wine vinegar, scraping up any browned bits from the bottom of the pan, and stir until absorbed.
6. 6Add the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and letting the rice absorb most of the liquid before adding the next ladleful. Continue this process for 18 to 22 minutes.
7. 7When the rice is nearly tender, stir in the soy milk in two additions, continuing to stir until the risotto is creamy and the rice is tender but still slightly al dente.
8. 8Stir in the peas, lemon juice, and nutritional yeast, and cook until the peas are warmed through, about 3 minutes.
9. 9Turn off the heat and stir in the vegan butter if using. Season with salt and pepper, adjusting to taste, and serve immediately.