TZUTC: -0700   
   MSGID: 33604.fidonet_cooking@1:105/500 2d45aa47   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemony Green Pea Risotto   
    Categories: Rice   
         Yield: 4 Servings   
       
         5 c  Vegetable broth   
         1 tb Olive oil   
     1 1/2 c  Arborio rice   
       1/2 c  Scallions; minced   
         1 c  Baby peas; fresh or thawed   
         2 ts Lemon zest; fine   
         3 tb Fresh lemon juice   
       1/2 ts Salt; up to 1 ts   
       1/4 ts Black pepper; freshly ground   
       
     Bring broth to a simmer in a medium-sized saucepan over medium heat.   
     Reduce the heat to low and continue to simmer.   
        
     In a large skillet or saucepan, heat the oil over medium heat. Add   
     the rice and scallions and stir until coated with oil. Add 1/2 cup   
     hot broth and simmer, stirring frequently, until the liquid is almost   
     absorbed. Continue adding the broth 1/2 cup at a time, stirring until   
     the liquid is absorbed, until the rice is tender but firm and the   
     mixture is thick and creamy, about 25 minutes. You may not need to   
     use all of the broth.   
        
     About 10 minutes before the risotto is finished, stir in the peas,   
     lemon zest, lemon juice, salt (the amount needed will depend on the   
     saltiness of your broth), and pepper. Taste and adjust the   
     seasonings, if needed. Spoon into shallow bowls and serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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