Directions

Preparation time: 25 minutes   

Cooking time: approx. 25 minutes 

Total time: 45 minutes 

1. Wash and dice the red pepper. Clean and dice the mushrooms. Wash and chop the arugula. Set aside.
2. Preheat a non-reactive pot (stainless steel) and add the olive oil.
3. Add onions and sweat, then add chopped garlic. Stir for 2-3 minutes, making sure that garlic does not color.
4. Then, add the rice to the pot and stir so that all the grains are covered by the oil and have a pearly appearance.
5. Pour in all of the 60 ml of white wine and let the wine reduce.
6. Gradually add the stock, one ladle at a time, while stirring constantly; ensure that the rice has almost all absorbed the liquid before adding the next ladle of stock.
7. When the rice is ¾ done, add the red pepper, the mushrooms, the arugula, the nutritional yeast, the thyme, and the lemon juice.
8. Add pepper as needed, and serve.