Mushroom and Pea Risotto

Ingredients

• 8 cups vegetable stock/li>
• 1 tbsp. olive oil/li>
• 1 onion, chopped/li>
• 2 tbsp. vegan butter, divided/li>
• 1 tbsp. garlic, minced/li>
• 16 oz. button mushrooms, sliced thick/li>
• 1 tbsp. fresh thyme, stems removed/li>
• 2 cups Arborio rice/li>
• ½ cup white wine/li>
• 1 cup dairy-free mozzarella/li>
• 1 cup frozen peas, defrosted/li>
• ½ lemon, juiced/li>
• 2 tbsp. fresh parsley, chopped/li>
• salt and pepper