• 1 1⁄2 cups / 300g arborio rice
• 1⁄4 cup / 60g quinoa (optional)
• 1 bouillon cube or 1 tablespoon homemade bouillon powder (page 64)
• 3 tablespoons / 20g nutritional yeast
• 2 tablespoons minced dried onions
• 1 cup / 100g toasted, chopped walnuts (cooled)
• 1 1⁄2 teaspoons fine grain sea salt
• 1 teaspoon dried thyme
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 2 Meyer (or regular) lemons, zest and juice
• 1 cup grated Parmesan cheese, plus more for serving
• For serving: poached egg, grilled mushrooms, fresh herbs

1. Combine the rice, quinoa, bouillon, nutritional yeast, dried onions, walnuts, salt and thyme in a quart-sized jar or container. Seal until you’re ready to make the risotto.
2. Bring 7 cups of water to a boil in a wide pot. Add the olive oil and the contents of the risotto mix and stir well. Bring to a simmer, stirring occasionally for 15-20 minutes, or until the rice is tender. Stir in one more cup of water, if needed, and cook for another 5 minutes or so. Vigorously stir in the lemon zest and juice and add the Parmesan cheese as well.
3. Serve drizzled generously with olive oil along with more Parmesan and plenty of fresh herbs.

Serves 4-6