Creamy Vegan Risotto

1. Heat vegetable stock in a large pot over medium heat, set aside or leave on simmer.
2. In another large pot over low-medium heat, add olive oil and sauté the onion and garlic for 3-4 minutes until translucent.
3. Add mushroom slices and sauté for an additional 2-3 minutes.
4. Add in the rice and then slowly, add the vegetable stock with a ladle, stir, and repeat until absorbed by the rice. This is the key to risotto! This process should take about 15-20 minutes.
5. Fold in the spinach until wilted, then add butter, lemon juice, salt, and pepper to taste.
6. Garnish with parsley and lemon before serving.