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Showing posts from March, 2011

#32 The Case of Lemon Risotto with Leeks and Peas

O ne of the things I promised myself when I decided to eat vegetarian was I wasn't going to consume unappealing stuff just to avoid meat. There may be vegetarians out there (hats off to you) who stick to their principles even if they have to restrict themselves to the bread basket (I mean the bread in the basket and not the basket itself) in a 5-star restaurant. Sorry, not that kind of chick. So every now and then I get stuck eating meat. Good thing about that scene is—I keep a reference to how non-veggie food tastes and ensure all my vegetarian recipes compete. Like this risotto recipe. Not a drop of chicken stock in it but you won't miss it. I promise. Lemon Risotto with Leeks and Peas 2 cups boiling water 2 rounded teaspoons (for 2 cups) vegetable bouillon powder 1 shallot, minced (or an equivalent amount of minced onion) 3/4 cup chopped leek 3 teaspoons olive oil 2/3 cup Arborio rice 1/6 cup white wine 1 cup fresh (or frozen) peas 1 tablespoon lemon juice