Mushroom Risotto + Peas | Eat to Thrive

Ingredients

• 1 tbs tamari
• 1 tsp olive oil
• 1 tsp liquid smoke
• 1/2 pound shiitake mushrooms, sliced 1/4″ thick
• 1/2 cup cashews
• 1 cup water
• 4 cups vegetable broth
• 1 tbs olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 cups arborio rice
• 1 1/2 cups dry white wine
• fresh black pepper
• 3/4 tsp salt, divided
• 1 tbs fresh lemon juice (plus more to taste)
• 1 cup green peas, fresh or frozen
• shredded parmesan (optional)