Source: Recipe written with the help of Chef Erik Walnum for the Big Sky School District #72
Yield: 12 cups, 24 – 1/2 cup servings
6 cups chopped, prepared mushrooms (as supplied by USDA)
2 tbsp olive oil
2 cups white onion, diced
4 ea garlic cloves, smashed and roughly minced
2 cups short or medium, whole grain brown rice (USDA)
3 sprig fresh thyme
8-10+ cups vegetable broth, low sodium + more as needed
2C cup frozen peas
1/2 c nutritional yeast
2 tsp Kosher Salt
3/4 tsp black pepper
Heat an 8 qt stockpot over high heat. Add mushrooms and stir, allowing to cook and release their moisture completely, about 10 minutes. Reserve mushrooms to bowl.
Return (un-cleaned) pot to stove and add 2 tablespoons of olive oil, sauté onion and garlic until fragrant and lightly softened, about 5 minutes.
Add rice and stir to coat with onions and garlic, continue to “toast” the rice for a bout 5 minutes, adjusting heat so not to brown the ingredients.
Deglaze the pot with 2 cups of vegetable broth, using a balloon whisk to scrape and release any fond from the bottom of the pot while stirring the rice.
Continue adding a few cups of broth and whisking periodically until all the broth has been absorbed, rice is cooked and risotto is of a creamy consistency, about 25 minutes. Adjust seasonings.
Fold in peas and nutritional yeast.
Transfer to steam table for food service.
Add more broth as needed to keep risotto from becoming too stiff.