In a large, wide pan, heat olive oil over medium heat until shimmering. Add the diced onion and cook until translucent and fragrant.

Stir in the diced carrot and zucchini, cooking until softened and slightly tender.

Incorporate the Arborio rice, stirring to coat in the oil. Toast the rice for about 1 minute.

Pour in the dry white wine, stirring continuously until mostly absorbed.

Reduce heat to medium-low and begin adding vegetable stock one ladle at a time, stirring until absorbed.

Once creamy and al dente, stir in the frozen peas and cook for an additional few minutes.

Remove from heat and stir in the vegan butter until melted and incorporated. Season with salt and pepper.

Serve and garnish with vegan Parmesan and freshly chopped parsley.