In a medium pot, mix water and vegetarian chicken soup mix. Bring it to a boil and then lower the heat and keep it at a simmer. It's always better to have a little more stock than you need, rather than not have enough.

In a pan, melt the butter and saute onion and celery for about 2 or 3 minutes. You don't want to brown them, just saute until translucent.

Add the rice and stir until the it is completely coated with saute mixture. Be careful not to break the rice.

Add half of the dry white wine and stir constantly until it is absorbed.

Add the chicken stock 1/2 cup at a time, stirring until each addition is absorbed. Cook for about 18 to 20 while continuing to add the stock and stir until risotto is tender but also al dente.

Remove risotto from heat and immediately stir in the rest of the wine, the parmesan cheese and peas.