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Mushroom Risotto - Vegan

Ingredients

• 7 cups water
• 1 cup chopped shallots, leeks, or yellow onion
• ½ pound white or crimini mushrooms (about 5 medium), sliced
• ¼ pound portabella mushroom (1 medium), sliced
• ¼ pound shitake mushrooms (about 6 medium), sliced
• 1 tablespoon finely chopped garlic
• 1 teaspoon granulated onion
• ¼ cup balsamic vinegar
• 1½ cups dry/uncooked Arborio rice
• 2 tablespoons finely chopped fresh tarragon
• 1 teaspoon lemon zest (optional)
• ¼ cup cashews (or other nut) ground, to garnish (optional)

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