I've always thought of risotto as a winter-time meal. It's warm, creamy, rich and filling....perfect for those chilly winter nights. Well, as I was flipping through Vegan Planet the other night I came across this Lemon Risotto with Peas and Scallions. It sounded like a meal full of wonderfully fresh, spring like flavors. I thought it sounded interesting, and wanted to give it a trial run as a possibility for our Easter meal.
This evening was perfect to try it out. We had a high of 62 degrees today, and while it was warm, there was that springtime nip in the air. This is a perfect meal for nights such as this. It's full of really "fresh" flavor, yet it warms you up nicely and takes that chill off.
The risotto is made with the requisite Arborio rice, cooked in a combo of vegetable stock and lemon juice. I was out of scallions, so I just used some diced onion. I did make a few slight changes to the recipe though. In the last 10 or so minutes of cooking I added in 2 Tbs of nutritional yeast. I topped off the finished dish with some grated lemon zest. We had some grilled asparagus on the side. The risotto definitely made the Easter cut.
I also made up another batch of Dreena's Homestyle Chocolate Chip Cookies. These cookies are unbelievably good. They are so much better than traditional chocolate chip cookies. I can't wait to wow my non-vegan friends (that would be ALL of my friends I might add) with these delicious vegan treats!!
If you needed more than just my word that these cookies are spectacular...................