Mushroom risotto - ProVeg United States

Ingredients

• 150 g arborio rice
• 1 clove garlic (peeled and chopped)
• 1 small onion (peeled and chopped)
• 1/2 tbsp vegan butter
• 3 tbsp olive oil
• 5 sun-dried tomatoes (cut into pieces)
• 125 g mushrooms (scrubbed and cut into pieces, e.g. oyster mushrooms)
• 75 g green peas (frozen)
• 500 ml vegetable broth
• 60 ml white wine
• olive oil (or coconut oil (extra))
• 1 tbsp fresh parsley (chopped)
• 1/2 lemon rind (grated)
• 1/2 lemon (juiced)
• sea ​​salt (to taste)
• freshly ground black pepper (to taste)
• 1 tbsp nutritional yeast flakes (optional)