Slice the mushrooms, heat a pan and add the oil, salt, and pepper over low heat. Add the mushrooms and squeeze the lime. Sauté until soft and all the mushrooms release their juices. Ready!
Heat the broth and mix with water. Put on low heat and keep it beside the risotto pan, so it keeps hot.
Add oil in a large, heavy-bottomed pan over medium-low heat.
Add the onions and the mixture of spices and allow to soften, but be careful not to burn. Then add the garlic, stir very little and add the rice. Mix until you see the rice clicking, become translucent, 3-4 minutes. Add the 1/2 cup of vinegar and broth mixture and stir until it evaporates. Increase the temperature and add the broth with a big spoon and then stir up the liquid until it evaporates completely.
Once evaporated, add two tablespoons of broth and repeat the process until you see the rice with a creamy texture. (Test after 15 minutes for doneness).
Then add the mushrooms and 1 Tbsp of nutritional yeast and mix. Remove from heat, serve and sprinkle more nutritional yeast and black pepper.