Serves 4

This is one of the best risottos I've eaten, and notably the easiest I've ever cooked. You might serve it with roasted asparagus studded with toasted pine nuts or a green salad with walnuts for a hit of protein.

4 cups basic vegetable stock*
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 1/2 cups Arborio rice
1/2 cup minced scallions
2/3 cup frozen baby green peas
Salt and freshly ground black pepper

* I use Pacific-brand stock in a box, but the book has a recipe for homemade.

1. Bring the stock and lemon juice to a simmer in a medium-sized saucepan over medium heat. Reduce the heat to low and continue to simmer.

2. 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 of the hot liquid and simmer, uncovered and stirring frequently until the liquid is absorbed. Continue adding the stock mixture 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.