Mushroom Risotto

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1 small sweet onion
2 garlic cloves, minced
2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk)
2 cups of cooked brown rice
1 ½ cup chopped mushrooms
1 cup peas
2 tbs coconut oil
1-2 Tbs Nutritional Yeast
Salt and pepper to taste

-Cook rice according to package and set aside
-On medium heat, melt coconut oil and sauté onions and mushrooms in large pan. About 5 minutes, stirring occasionally, until onions are slightly browned.
Pour in coconut milk, and broil to a slow boil. Stir in nutritional yeast.
Add in the cooked rice and peas. Continuously stir for about 5 minutes until flavors are blended. The sauce will thicken up quickly.
Sprinkle salt and pepper to desired taste.

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