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Title: Creamy Mushroom Risotto

2 T olive oil
1 C red onions, chopped
0 - salt and pepper
4 C mushrooms, thickly sliced
3 - large garlic cloves, minced
1 C arborio rice
3 1/2 C vegetable stock
2 - roasted red peppers, skins removed, and chopped
1/4 C scallions, chopped
2 t fresh thyme, chopped

In a large skillet, heat olive oil over medium heat. Add onions, a pinch of sea salt and black pepper, and sauté for 3-4 minutes. Add the mushrooms and garlic, another pinch of salt and pepper, and continue to sauté for another couple of minutes until the onions soften.

Add rice and a little more olive oil and stir well for 2-3 minutes. Add 1/2 cup vegetable stock and stir frequently until liquid is almost complete absorbed. Then add another 1/2 cup stock, and again stir until it is absorbed. Repeat this process, stirring continuously, until the rice is al dente, roughly 20 minutes.

Remove risotto from heat and stir in red pepper, scallions, and thyme.

From Everyday Vegan
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