Creamy Mushroom Risotto

November 3, 2004

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 (Earth Balance is best)

1/4 cup nutritional yeast

salt and pepper to taste

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 consistancy. 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.

Makes enough for 6 as a side dish; or 4 as a main course.

" I send you love and good dishes --- from my house to yours! "

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