Easy vegan risotto

Vegan salmon: (This ingredient is totally optional, but if you're able to get this specific brand then please do! It adds a nice texture and flavour.)
Cut the unprepared vegan salmon into cubes and set aside for later.
Onion: Chop.
Garlic: Finely chop.
Mushrooms: I used chestnut mushrooms but any mushroom is okay. Just slice the mushrooms and set aside for later.
Carrot: Peel and cut into cubes.
Vegetable stock: Heat up the stock but don't boil it. I prepared 2 liters but only used around 1.8 liters.

Heat up a little oil in a pan and add the vegan salmon cubes. Sauté until they are crispy. Set aside again.

Heat some oil in a large pan and sauté the onion and garlic until the onion is soft.
Then add in the mushrooms and carrot, sauté until the mushrooms are soft but not completely cooked. You might need to ad in a little bit of water (or vegetable stock) to make sure the ingredients aren't sticking to the bottom of the pan.
Add in the rice and stir through for a minute. Add in the wine and stir until the rice has absorbed all or most of the liquid.
Start adding the stock, one ladle at a time. Make sure all or most of the liquid is absorbed by the rice before adding the next ladle of stock.
Stir occasionally, but not constantly. to make sure nothing sticks to the bottom or sides of the pan.

You have to taste the risotto after about 15 minutes to see if the rice is cooked.
If it is, turn the heat to the lowest setting and add in a ladle of stock, the frozen peas, and the vegan salmon from before.
Also add in a pinch of salt and pepper, and the vegan butter.
Stir through until the vegan butter has melted and made the risotto nice and creamy.
Turn off the heat and serve immediately.