this was the first time i’ve ever made a risotto, so if it isn’t “risotto” enough for you, you can call it “creamy rice & veg”, or you could just shut up and eat it. (because this is sooo good, whatever you call it.) your choice. :P
dice 1 small-medium onion. mince 3 medium cloves garlic. de-stem then thinly slice 4 baby portobello mushrooms (or white mushrooms) - and i mean thin! paper thin! place all of these in a large frying pan with 1-2 tbsp olive oil. cook until the onions start to become translucent, stirring occasionally.
once the onions are cooked, pour into the pan 1 cup rice along with enough veggie stock to slightly cover everything. also add in some frozen peas and fresh or dried herbs - we used dried basil, oregano, and thyme. keep on medium-low heat. (optional: add in 2 tbsp nutritional yeast - it helps bind the rice and gives it a richer flavor.)
add in more vegetable stock as it cooks away. depending on the rice you use, it will take different amounts of time to completely cook. white rice takes the least amount of time, 15-20 minutes.
when the rice is almost done and you’re about ready to serve, take 1-2 tbsp earth balance (non-dairy butter) and fold it into the pan. sprinkle on a large pinch of sea salt and fold in again.