Vegan Mushroom Risotto - ZardyPlants

Ingredients

• 1 tablespoon oil or vegan butter, optional (see note 1)
• 2 medium shallots, finely chopped (or ½ medium yellow or sweet onion)
• 5-6 cloves garlic, minced (more or less to taste)
• 1 tablespoon fresh thyme or chopped sage (or sub. 1 teaspoon dried)
• 16 ounces mushrooms of choice (we used baby Bella, see note 2)
• Sea salt and fresh cracked black pepper, to taste (we used ½ teaspoon each)
• ½ teaspoon truffle powder, optional (see note 3)
• 1 ½ cups Arborio rice
• 5-7 cups vegan chicken or vegetable broth, as needed (see note 4)
• 1 ½ cups frozen peas, thawed, optional
• ½ cup vegan parmesan cheese, grated, optional (see note 5)
• ¼ cup fresh parsley, chopped
• Juice of ½ medium lemon (about 1-2 tablespoons lemon juice)