shallot and pea risotto

Tonight we were prepping some things that we plan on making tomorrow, just to get some of the grunt work out of the way. It's weird to cook like that when you are hungry, knowing that you aren't going to eat the food you are making until the next day. After we had all our prep work out of the way, I had one of those moments were you just stand in the kitchen, staring at the pantry and refrigerator and have no idea what to make. Everything looked boring... I could make some pasta, but blah. I could make grits? Or heat up some box of frozen whatever in the fridge? Blah, nothing was appealing to me.

"Would it be ridiculous if I made risotto right now?"
It was already 9 o'clock at night. "Well yeah," Kenny said, "but let's do it anyway. We need to use that vegetable stock I made."

I was just going to like cook some rice and dump some cheese onto it, but Kenny (god bless him) suggested using the shallots we have from the box and the Piave that we had leftover from the spring greens.

Ingredients:
1 shallot, thinly sliced
1 quart vegetable stock
1 cup arborio rice
2 Tbsp olive oil
4 cloves garlic confit
1 cup frozen peas
1/2 cup Piave cheese, shredded
1/2 cup soy milk

In a large pot or sauce pan on medium low heat, saute your shallot and garlic confit in olive oil. Once the shallot is translucent, add the rice to the pot and toast, stirring to coat in the oil and shalloty-garlic goodness for 2 to 3 minutes. Add one cup of stock and continue to stir until almost no liquid remains. Add another 1/2 cup of stock, and do the same, continuing until you have about 1/2 cup left. When you get to this point, add your peas, cheese, and last 1/2 cup of stock. Keep stirring, and when the rice looks deliciously creamy, and there is just a bit of visible stock, add the soy milk, turn off the heat and stir for 1-2 minutes more until it is incorporated. Garnish with some extra cheese, and get ready to be in risotto heaven!