Venetian Pea Soup

Ingredients:

1 teaspoon grapeseed oil
2 celery stalks, finely diced
1/4 cup shallot, finely diced
1/2 cup arborio rice
3 cups vegetable stock
2 cups peas
1/3 cup vegan parmesan
1 tablespoon parsley, minced
salt and black pepper, to taste

Cook celery and shallot in the grapeseed oil. Add the rice and stir until rice is slightly opaque. Add the stock and bring to simmer. Cover and cook until rice is almost tender. Stir in the peas, salt, and pepper.

When peas are cooked through, stir in the cheese. Garnish with parsley.