Leek, Mushroom and Lemon Risotto

Adapted from Best-Ever Vegetarian.

8 ounces trimmed leeks
8 ounces cremini muschrooms
2 tablespoons olive oil
3 garlic gloves, crushed
6 tablespoons EarthBalance butter
1 large onion, roughly chopped
scant 1-3/4 cups arborio rice
5 cups vegetable stock
1 tablespoon soy sauce
grated zest and juice (3 tablespoons) of one lemon
1/8 cup nutritional yeast
1/4 cup mixed chopped fresh chives and flat-leaf parsley
salt and pepper

Wash leeks well. Slice in half lengthwise, rinse again, and then roughly chop. Wipe mushrooms clean and roughly chop. Heat the oil in a large pan and cook the garlic for about 1 minute. Add the leeks, mushrooms and salt/pepper to taste. Cook over medium heat about 10 minutes. Remove and set aside. Add 2 tablespoons of the EarthBalance butter to the pan; add the onions and cook over medium heat for about 5 minutes or so. Stir in the rice and cook for 1 minute. Add a cup or two of stock and cook gently, stirring occasionally, until all the liquid is absorbed. Repeat as necessary to incorporate all the vegetable stock in stages, taking about 20-25 minutes. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and 3 tablespoons of lemon juice, the nutritional yeast and the herbs.