Classic, creamy risotto gets an update with lemon and spring vegetables: peas and scallions.
Heat oil olive in a large sauté pan over medium heat. Add rice and cook until lightly browned.
Add 1 ladle full of the vegetable stock and stir until it is absorbed. Repeat this until you have used all of the stock- it should take about 17-25 minutes.
When rice is soft, turn off the heat and add the green onions, peas, lemon juice, salt, and pepper.