Easy Risotto

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1 1/2 cups Arborio rice
5 cups simmering vegetable stock, divided
1 cup grated non-dairy Parmesan cheese
1/2 cup dry white wine
3 tablespoons non-dairy butter, cut into small pieces
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Preheat oven to 350°.

Place rice and 4 cups of vegetable stock in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and rice is al dente.
Remove from oven.
Add remain vegetable stock, cheese, wine, non-dairy butter, salt and pepper.
Stir vigorously for 2 to 3 minutes, until rice is thick and creamy.
Add peas and stir until peas are heated through.
Serve hot.

Serves 4 to 6

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