Step 1

Preheat oven to 375 degrees.

Step 2

Place the olive oil, chopped red onion, and garlic in a medium sized dutch oven. Cook over medium heat for about 7 minutes, or until softened.

Step 3

Add the broth and the rice and bring to a boil. Once it boils, turn off the heat and put the cover on the pot and place in the oven.

Step 4

Bake at 375 degrees for 55 minutes. Right before the baking time is up, cook the peas (either steam in a pan, or cook in the microwave).

Step 5

Remove the risotto from the oven and place on a burner turned to medium heat. Add the white wine, nutritional yeast, vegan buttery spread, and salt. Stir constantly for about 5 minutes or until the risotto thickens up.

Step 6

Drain the peas and add to the risotto. Stir well. Season with more salt and pepper if desired. Serve immediately.