Add the vegan butter to a medium saucepan and sweat the onions on a medium-low heat until tender and translucent. Do not allow to colour or brown.
Add the Arborio rice to the onion and stir to coat the grains in butter.
Add half of the stock to the pan and bring to a gentle simmer. Ensure it retains a constant heat and gently stir as it cooks – it should take around 20 minutes. As the rice absorbs the water and begins to swell, add the remaining liquid gradually as it is absorbed. Season with a little salt and pepper.
When the rice is tender, remove from the heat and gently stir in the fresh peas, the mint and the nutritional yeast. Mix through and season to taste with salt and pepper.
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