Pour the vegetable broth in a medium sauce pot and keep warm over medium-low heat.
Place olive oil in a large pot or Dutch oven over medium heat.
Once hot, add the onions and sauté until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the mushrooms, stir to combine then cover the pot and cook until the mushrooms are softened and have released most of their water, about 10 minutes.
Remove the lid, add the rice to the pot and stir to combine. Sauté the rice for about 2 minutes.
Add the lemon juice and wine. Stir and cook until all the liquid has been absorbed.
Add the warm vegetable broth into the pot one ladleful at a time until the rice is just covered. Cook, stirring constantly (or at minimum frequently) until the broth is mostly absorbed by the rice. Add another ladleful of broth at a time, repeating the process of stirring and cooking until the broth is completely used up.
Once the last ladleful of broth has been added to the pot, add the frozen peas (if using) and stir until incorporated.
Once peas are warmed through and broth is mostly absorbed, add the nutritional yeast, salt and pepper to taste. Stir to combine and serve hot.
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Notes
*Use any mixture of mushrooms desired (white button, portobello, shiitake, etc.)**white wine is optional but adds a nice depth of flavor. If omitting, use more vegetable broth.