Stuffed Portobello Mushroom Caps with Roasted Root Vegetable Risotto

Ingredients

• 8 large portobello mushroom caps, stems removed and cleaned
• 3 1/2 tablespoons olive oil, divided
• 1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
• salt and pepper
• 5 cups low-sodium vegetable broth
• 1 medium white or yellow onion, diced
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 1/4 cup nutritional yeast
• 1 tablespoon fresh thyme leaves
• 2 teaspoons lemon juice
• Breadcrumbs (optional)

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