Finely dice shallot and mushrooms. Heat up vegetable broth and keep warm.
Heat up 1 tbsp. of olive oil and margarine in a pan on medium heat. Saute shallot and mushrooms for 5 minutes. After that remove from heat and set aside.
Sear rice together with 2 tbsp. of olive oil shortly over medium heat in a deep pan. Stir frequently. Deglaze with white wine and let reduce completely. After that add 200ml of vegetable broth and stir occasionally. When all liquid is about to be soaked in, add thyme and another 200ml of vegetable broth. Stir occasionally. After it’s again soaked in add shallot, mushrooms and the rest of the vegetable broth. Stir until everything is combined.
As soon as the rice has a creamy, al dente consistency mix in margarine and yeast flakes. Remove the pan from the heat. Season with salt and pepper.