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Export 9 ingredients for grocery delivery
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.
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