Creamy Mushroom Risotto

Makes enough for 6 as a side dish; or 4 as a main course.
== Ingredients ==
* 6 1/2 cups vegetable stock, blended with a 1/2 cup of lemon juice, kept at a low simmer on the stove top
* 1/2 cup fresh lemon juice
* 4 cups sliced Mushrooms
* 1 large red onion, minced
* 4 cloves garlic, minced
* 4 shallots, minced
* 1/3 cup chopped fresh basil
* 2 cups arborio rice
* 4 tbsp margarine 
* 1/4 cup nutritional yeast
* salt and pepper to taste
== Directions ==
# Melt 2 tbsp of the margarine in a large sauce pan.
# Add the mushrooms, onions, garlic and shallots and saute for a few minutes.
# Add the rice and stir for two minutes.
# Add 1/2 cup of the simmering stock to the pot and stir until it is absorbed.
# Continue adding 1/2 cup of stock at a time, and letting it absorb into the rice before adding the next ladelful. Fear not! 2 cups of rice will indeed absorb 7 cups of liquid. The rice will begin to release starch and the whole mixture will take on a creamy consistency.
# Once all the liquid has been absorbed and the rice is al dente, remove the pan from the heat and stir in the chopped basil, the nutritional yeast, the last 2 tbsp margarine, and salt and pepper to taste. 
#Serve immediately.
Category:Vegan Recipes
Category:Vegan Side Dish Recipes
Category:Risotto Recipes
Category:Mushroom Recipes
Category:Rice Recipes
Category:Nutritional yeast Recipes
Category:Shallot Recipes
Category:Red onion Recipes
Category:Basil Recipes
Category:Vegan Main Dish Recipes
Category:Vegetarian Side Dish Recipes
Category:Vegetarian Main Dish Recipes