Heat the olive oil together with the vegan butter in a deep pan.
Fry the onion and garlic, and then add the rice.
Stir well until the rice becomes glassy – from that moment, the rice is ready to absorb moisture.
Deglaze the pan with white wine and keep stirring until the rice has absorbed the white wine.
Add the vegetable broth a dash at a time, stirring until the rice has absorbed the broth before adding the next dash. This takes fifteen to twenty minutes in total.
In the meantime, heat some oil in the frying pan, and fry the mushrooms until golden brown. Season with some salt and pepper.
About five minutes before the rice is ready, add the peas and sun-dried tomatoes
Cook the rice until done. The rice should be smooth but also have a small bite.
Finish with the mushrooms, a dash of lemon juice, some lemon zest, the fresh parsley, and some nutritional yeast.
Tip: The nutritional yeast flakes that are recommended in this recipe can be found in certain supermarkets or in health food stores. It has a savoury taste and is a lovely substitute for parmesan cheese.