In a large saucepan, heat the vegetable broth to boiling over high heat, then reduce heat to low and simmer. In another large saucepan, heat oil over medium heat. Cook mushrooms and onions in the oil, stirring often, for about four minutes. Then add spinach and garlic and cook, stirring often, for about three minutes. Add rice, wine, and half the simmering broth, increase heat to high and bring to a boil, stirring often. When the mixture comes to a boil, reduce heat to low, cover and cook for 25 minutes, stirring often and adding the rest of the broth periodically. Then turn off heat and allow to stand, covered, for ten minutes. Add lemon juice and nutritional yeast and stir well, until the mixture becomes creamy. Serve with fresh parsley garnish. Serves six to eight.