Add the oil to a large pan (with a lid) on a low to medium heat, then add in the leeks and salt. Fry for 15-20 minutes until soft and caramelising.
Reserve 3 tbsp of the leeks - set aside.
Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
Add 1 cup at a time of stock at a time until all the liquid is absorbed.
Add the mushrooms to a pan with olive oil. Fry until soft and season.
Into the risotto - add in the nutritional yeast, lemon juice and season well. Stir to combine.
Finally, add in the half the mushrooms, olive oil, cheese and thyme.
You can eat at this stage or if you want a super gooey and comforting risotto, turn off the heat and pop the lid on and let it sit for 10 -15 minutes.