Heat a Dutch Oven over medium heat and add in oil. Sauté your garlic and mushrooms together, along with one sprig of rosemary de-stemmed and finely chopped. Sprinkle a little salt over them, and cook until the garlic is golden. Remove about half of the mixture and set aside.

Add in the rice, and begin adding vegetable stock in one cup at a time, stirring, until the stock is absorbed, and then adding more. Repeat this until your rice is cooked, and the mixture is a little soupy. Add in the vegan butter and stir to melt into the risotto. Add in the green beans here (this helps them stay firm and not wilt or lose their color), and bring to a boil for about 2 minutes. Add salt to taste. Serve warm, and add in the remaining garlic + mushroom mixture, the lemon zest, and rosemary for garnish. Enjoy!