This was an easy and delicious meal and was a great balance of creaminess and richness with lightness and brightness from the lemon and peas.
We topped this with some Almesan, which I have to admit is a really awesome homemade version of grated "parmesan." Oh, and of course some toasted pine nuts, which in my opinion is basically a must for any risotto dish.
I'm not sure I was a huge fan of the roasted red pepper slices (and I *know* my husband wasn't... he's got issue with big chunks of a lot of different things). To me they added maybe a bit too much of a contrast to the much milder risotto. Next time I may try chopping them up to see if the flavors integrate more smoothly.
Price: $13-$14. So yeah, maybe a bit on the higher side.
Difficulty: Easy.
Modifications: Topped with Almesan and toasted pine nuts.
Cleanup: Easy.
This recipe is on page 199 of Veganomicon.
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