Easy Creamy Mushroom Risotto

Ingredients

• 1 Onion
• 2 cloves Garlic
• 2 tsp Herbes De Provence
• 2 ¼ cups Vegetable Broth
• 2 cups White Mushrooms
• ½ cup Leeks
• 1 cup Arborio Rice
• 1 cup Soy Milk
• 1 tbsp White Wine Vinegar
• 1 cup Frozen Peas
• 2 tbsp Lemon Juice
• 2 tbsp Nutritional Yeast
• 1 tsp Salt
• ½ tsp Black Pepper

Instructions

1. Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks cook until heated through, 3 to 4 minutes.
2. Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
3. Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat season with salt and pepper.