Step 1

Set up a bowl of ice and water. In a saucepan of boiling salted water, blanch 1 cup of frozen peas for 1 minute. Drain the peas and shock them in the ice water. When the peas have cooled, drain them and pat them dry with paper towels. Transfer to a food processor and puree until smooth, scraping down the sides as needed. Set aside.

Step 2

Grate 1 ear of the corn using the large holes of a box grater. Place the corn pulp in a bowl. Slice the kernels from the remaining ear of corn by laying it flat on your cutting board and slicing down one side at a time. Add the kernels to the corn pulp and set aside.

Step 3

in a medium saucepan, heat the broth over low heat until slightly simmering. In a deep saucepan, heat the oil and butter over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until translucent. Sprinkle with a pinch of salt. Add the rice and stir over low heat until it begins to whiten.

Step 4

Add 1/2 cup of the broth along with salt and pepper to taste and simmer over low heat, stirring frequently until almost all of the liquid has evaporated. Add 1 1/2 cups of the borth and simmer, stirring frequently, until the liquid is almost fully absorbed. Add the rest of the broth 1/2 cup at a time, stirring frequently and waiting until each 1/2 cup is absorbed before adding more. Cook until the rice is creamy, 20 to 25 minutes.

Step 5

When the rice is  nearly done, mix in the garlic powder, vegan cheese, pea puree, thawed peas, and corn mixture. Adjust the seasoning as desired and remove from the heat. Stir in the additional 2 tablespoons of vegan butter, if using.

Step 6

In a medium bowl, combine the lemon juice, olive oil, and salt and pepper to taste. Add the microgreens to the bowl and toss to coat.

Step 7

Divide the risotto among four to six bowls and top each with microgreens, parsley, and lemon zest. Enjoy immediately!