Mushroom Risotto + Peas

• 1 tbs tamari
• 1 tsp olive oil
• 1 tsp liquid smoke
• 1/2 pound shiitake mushrooms, sliced 1/4″ thick

Risotto:

• 1/2 cup cashews
• 1 cup water
• 4 cups vegetable broth
• 1 tbs olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 cups arborio rice
• 1 1/2 cups dry white wine
• fresh black pepper
• 3/4 tsp salt, divided
• 1 tbs fresh lemon juice (plus more to taste)
• 1 cup green peas, fresh or frozen
• shredded parmesan (optional)

Directions:

Shiitake Bacon:

1. Preheat the oven to 425 degrees F.
2. Mix together the tamari, olive oil, and liquid smoke in a bowl.
3. Add in the mushrooms and stir.
4. Bake for 12-15 minutes, until crispy at the edges.

Risotto:

1. Warm the broth in a sauce pan over medium heat.
2. Add the cashew and water to a high powered blender and blend until smooth.
3. Preheat a heavy bottomed 4-quart pot over medium heat.
4. Saute the onion in oil and 1/4 tsp salt until translucent (approx. 4-5 minutes).
5. Stir in the garlic and thyme and saute for 1 minute.
6. Add the rice and stir.  Add the white wine and stir occasionally, until the wine is mostly absorbed (approx. 4 minutes).
7. Add a few twists of fresh black pepper and 1/4 tsp salt. Turn the heat to medium-low.
8. Add the broth one cupful at a time and stir the risotto after each cup until the broth is mostly absorbed (approx. 4 minutes per cup).
9. With the last cup of broth, add the cashew cream and lemon juice. Taste for salt and add the remaining 1/4 tsp if needed.
10. The risotto is done when it is chewy but still fir and the sauce is very creamy.
11. Stir in the peas to warm.
12. Place risotto in bowls and top with shiitake bacon.
13. Top with shredded parmesan (optional).