Pea Risotto

Pea Risotto

4 cups vegetable broth

3 tablespoons olive oil, divided

2 shallots ( or sub 1 leek or 1 white onion) diced cone #3

2 garlic cloves, cone #1

1 cup Arborio rice

1/2 cup dry white wine (or sub water with 1 teaspoon lemon juice)

2 cups peas, fresh or sub frozen peas

1/2 cup grated  Violife Vegan parmesan cheese

zest of one lemon

salt and pepper to taste

1/4 cup fresh mint, packed, sliced

Drizzle of truffle oil.

Instructions

Place all ingredients in Electric Skillet- except peas & Cheese

Start at  Rice 1 or start at 380 degrees- Click down to 200 degrees

Stir in cheese and peas.