Lemon is so f***ing great in nearly everything! I just browsed through some cookbooks during breakfast and found this risotto recipe in Veganomicon by Isa Chandra Moskowitz.
I basically used all of the ingredients except for parsley, which I didn't have. I just changed the relation of the ingredients and the preparation of the dish.
Risotto is somewhat addicted to stirring and tossing - and some other basic stuff which I did to have this as a great dinner:
2 red bell peppers
4 cups vegetable broth
1,5 cups dry white wine
4 tblsp olive oil
1 cup finely chopped shallots
(4 cloves garlic, minced - i left that out)
1 teaspoon dried thyme
1 teaspoon dried rosemary
several pinches of freshly ground black pepper
1 - 1,5 teaspoons salt
1,5 cups Arborio rice
2 cups fresh or frozen peas
2 teaspoons grated lemon zest
2-3 tblsp fresh lemon juice
(1/2 cup loosley packed chopped fresh parsley - I used 1 twig of fresh rosemary)
Heat the vegetable broth and keep it warm!
Heat the oven to 190°C or 375°F, slice the bell peppers in quarters and put them on a baking sheet inside down. Brush them with a bit of oil and bake them for 30-35 minutes.
Take a wide soup pot and heat the olive oil in it - add the shallots and sauté them for minimum 8 minutes - they shouldn't brown - so keep the temperature low! Add the spices and sauté for 2 more minutes. Turn the heat a bit up and add the rice, sauté it until it is translucent - about 2 minutes.
Deglaze with the white wine and stir constantly until the wine is gone. Add salt and 1 cup of broth. Stir every other minute and add broth as soon the risotto gets too dry.
Stirring is the secret of a creamy risotto so go ahead!
Keep to the instructions of your risotto rice - every rice has different cooking time!
3 minutes before this time is up, add the peas - I used frozen - turn the heat a bit up to thaw them, add the lemon zest and juice too. In the end add the black pepper - black pepper loses its taste fast if cooked, so add ground pepper always in the end - otherwise you won't have the expected results.
I topped the risotto with finely minced fresh rosemary. Serve with the roasted peppers as side.