Mushroom and Thyme New Zealand-Style Stuffed Risotto

Method

1. Stir thyme into risotto during final mixing, then add mushrooms during vegetable stage
2. Heat vegetable stock in a saucepan and keep warm.
3. In a large pan, sauté onion and garlic in olive oil until soft.
4. Add Arborio rice and toast for 2 minutes.
5. Stir in white wine and cook until absorbed, then gradually add warm stock, stirring constantly.
6. When rice is al dente, fold in mixed vegetables and cook until tender.
7. Stir in nutritional yeast, season with salt and pepper, and serve.