VEGAN BAKED CREAMY RICE WITH CRISPY ROASTED MUSHROOMS!

1. Preheat oven to 350°F. Add mushrooms, minced garlic, chopped thyme, 2-3 tbsp @oliveoilworldtourus olive oil, and 1/2 tsp salt and a pinch of cracked pepper on a rimmed baking sheet and toss making sure mushrooms are well seasoned. Roast, tossing halfway through, until deeply golden brown and crisped, about 25–30 minutes.
2. Meanwhile, heat 2 Tbsp olive oil in a oven safe large pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add wine & bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 1-2 minutes. Add 2 1/2 cups water +bouillon mixture (or veggie broth). Bring to a simmer, then cover and place in oven to bake in oven until liquid is mostly absorbed about 16-18 mins.
3. Return pot to stove and heat over medium. Add remaining 1/2 cup broth and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Then add 1 cup plant milk, 2 tbsp vegan butter, lemon zest and juice of 1 lemon; season with salt & pepper
4. Transfer risotto to a platter. Top with crispy mushrooms, squeeze of lemon, parsley, Drizzle of olive oil. •