Bright Green Vegan Risotto

I love risotto - so easy to make - and this is definitely not the first one I've posted on this site. These days I skip the cheese partly because it's expensive, and partly because it ends up creamy enough that I don't miss it anyway.

Please note: I am not vegan...though, I have cut back on significantly on dairy in general. Anyway...here it is my new risotto recipe:

Bright Green Vegan Risotto

Some olive oil for the big-ish sauce pan
1 small yellow onion, finely diced
2-4 garlic cloves minced
1 cup arborrio rice
½ to 1 cup white wine [or just use extra vegetable broth or water]
3-4 cups of vegetable broth [or you can just use water and add salt to taste]
1 cup frozen peas
1 whole bunch of cilantro, chopped
zest of 1 lime [or lemon]
black pepper

heat the pan up over medium heat.
Add oil, onion and garlic. Cook until the onions are soft.
Add the arborrio and fry it up for a minute with the onions and garlic
Add the white wine and stir pretty often til absorbed
Add the vegetable broth ½ cup at a time til the rice is soft, stirring frequently.
Once the rice is cooked add the peas and cook for just a couple of more minutes. Then take off the heat and add cilantro, lime zest, and a few turns of freshly ground pepper.

The taste of this risotto is clean and bright!