Vegetarian Risotto with Almonds

Actually this goes beyond vegetarian to vegan. I made it for a dinner party with two vegan friends. I used the Vegetable Broth, but commercial is adequate, and the Garlic Broth is excellent if everybody likes garlic—not sharp, but mild from long cooking. This risotto can be stopped about halfway through and then finished. It is ideal in spring, when vegetables are young and tender. I used king oyster mushrooms as they don’t get mushy with the longish cooking. Ordinary white mushrooms can be