Summer Vegetable Rissoto

I always thought Risotto was a difficult dish until I tried it one day with a very basic recipe.  It is not difficult but it does require your constant attention for the entire cook time so, it is best to make when someone else is around to watch the kids.  This recipe is adapted from a simple vegetable risotto recipe meant as a side dish.  I have increased the portions to be a main dish for a family of 4 and have made it vegan and added lemon and mint for a fresh summer flavor

What your need:

6-8 cups vegetable stock

4 tbs olive oil

4-6 cups chopped raw veggies ( I used carrots, broccoli and bell peppers)

1 minced onion

3 cups Arborio Rice

Salt and pepper to taste

1/4 cup minced fresh mint

The zest and juice of one lemon

1/2 cup apple juice or white wine

1 cup frozen peas

1/2 cup Daiya Mozzarella shreds (optional)

In a sauce pan warm the vegetable stock.  In a large skillet heat oil over medium heat.  When oil is hot, add the onion and vegetables and cook until tender, 5-8 minutes.  Add rice, stir until coated with oil then add salt, pepper and juice.  Let he liquid bubble away.  Begin to add he stock 1cup or so at a time stirring aft each addition and adding more when it starts to evaporated.  The risotto should be neither soupy or dry, stir frequently.  Begin to taste the risotto after about 1/2 hour it should be tender but not mushy.  Once it has reached this point add the lemon zest, juice and peas.  About one minute lat, add the cheese and stir it in, you can add a tbs more of oil or of vegan margarine at this point as well if you choose.  Serve Immediately and enjoy.