Vegan Risotto with Peas

Instructions

1. Step 1

   Pour the vegetable stock into the saucepan. Bring it just to a simmer over medium heat, then keep it warm over low heat.

   Timer: 5 min (fixed)

   Cookware: saucepan

2. Step 2

   Heat 2 tbsp (30 ml) of the olive oil in the heavy pot over medium heat. Add the onion and cook until soft and translucent without browning.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 1.0 piece Yellow Onion

   Cookware: Large heavy pot with lid, wooden spoon

3. Step 3

   Add the garlic and Arborio rice. Stir over medium heat until the garlic is fragrant and the rice edges look slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice, 8.0 gr Garlic

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Pour in the wine and stir until it has been almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Add the warm stock one ladleful at a time, stirring frequently over medium heat. Wait until each addition is mostly absorbed before adding the next, and continue until the rice is creamy and tender with a slight firmness at the center.

   Timer: 20 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: ladle, Large heavy pot with lid, saucepan, wooden spoon

6. Step 6

   Stir in the peas and cook over medium heat until hot and tender and the rice is fully cooked.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Green Pea

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the remaining 1 tbsp olive oil, nutritional yeast, lemon juice, parsley, salt, and black pepper until creamy, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Flat-Leaf Parsley, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 15.0 ml Olive Oil, 6.0 gr Salt

   Cookware: Large heavy pot with lid, wooden spoon