Vegan Risotto with Peas

Instructions

1. Step 1

   Use the chef's knife on the cutting board to dice the yellow onion, mince the garlic, and chop the parsley; ensure the green pea is thawed if frozen. Keep the prepared ingredients ready for cooking.

   Cookware: Chef Knife, cutting board

2. Step 2

   Pour the vegetable stock into the small saucepan and heat over medium heat until hot and lightly steaming; do not boil. Keep it hot for the gradual additions.

   Timer: 5 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Stock

   Cookware: small saucepan — medium heat

3. Step 3

   Heat the olive oil in the large saucepan over medium heat, then add the yellow onion, garlic, and Arborio rice. Stir with the wooden spoon for about 5 minutes, until the onion softens and the rice becomes glossy without browning.

   Timer: 5 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice, 3.0 clove Garlic, 30.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large saucepan — medium heat, wooden spoon

4. Step 4

   Use the ladle to add the hot vegetable stock to the large saucepan one ladleful at a time, stirring with the wooden spoon after each addition and waiting until the liquid is nearly absorbed before adding more. Continue over medium-low heat for about 20 minutes, until the rice is creamy and tender with a slight firm center; use all 1000.0 ml of stock.

   Timer: 20 min (scalable)

   Cookware: ladle, large saucepan — medium-low heat, small saucepan — kept hot, wooden spoon

5. Step 5

   Stir the green pea, parsley, and salt into the risotto with the wooden spoon, then cook over low heat for 3 minutes until the peas are hot and the risotto remains loose and creamy. Remove from the heat and serve immediately.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Green Pea, 15.0 gr Parsley, 4.0 gr Salt

   Cookware: large saucepan — low heat, wooden spoon