THE HANGRY CHICKPEA
First, thinly slice onions and mushrooms. Mince garlic. Set aside in separate bowls.
Saute shallots and garlic. Then add arborio rice and toast for 2- 3 minutes, stirring frequently to prevent burning.
Add vegetable broth and wine in 1 cup increments, stirring frequently. Once rice has absorbed liquid, add more.
As the sauce thickens, try to draw a line in the risotto. If it holds for more than one second, it's time for more liquid.
While the risotto is thickening, saute mushrooms until they shrink to 1/2 their original size. Add soy sauce, then remove from heat.
Add mushrooms to risotto and stir gently. Add lemon juice if desired, then serve and enjoy!