This Easy Vegan Mushroom Risotto saves so much time by using pre-cooked rice and creamy hummus. It’s an easy and healthy meal when you need dinner on the table fast.
Heat oil in large saute pan/pot, add onion and garlic and cook 3 minutes until onion is translucent. If using veggie broth instead of oil, add enough broth to just cover the bottom of the pan and add more if needed.
Add mushrooms and ¼ cup of veggie broth and cook until mushrooms are done (about 5 minutes).
Add another ¼ cup of veggie broth, nutritional yeast, tamari, and lemon juice and stir.
Add rice and cook for a few minutes until heated through.