This recipe is from Vegan Planet which I received as a gift from a pair of very thoughtful people. The cookbook has some gems and some...what's the opposite of gems. This one is excellent, the tartness of the lemon juice goes well with the risotto.
4 cups veggie stock
1/4 cup lemon juice
2 tbl olive oil
1 1/2 cups arborio rice
1/2 cup minced scallions
2/3 cup baby peas
salt and pepper
Simmer stock and lemon juice. Meanwhile, heat the oil and then add rice and scallions and stir until coated with oil. Add 1/2 cup of hot liquid and simmer while stirring frequently. When it is all absorbed, add another half cup of liquid and repeat. Keep this up until the rice is tender and the mix is thick and creamy (about 25 minutes) Stir in the peas and spice about ten minutes before the rice is done. Enjoy!
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