Meyer Lemon Forbidden Rice Risotto

Peel and dice half of the shallot. Mince the garlic. Heat 1 tablespoon of oil in medium saucepan and cook the shallot until translucent, about 2 to 4 minutes. Add garlic and cook another 30 seconds. Add the rice along with 1 cup white wine and 1 cup of water (you can alternatively use 2 cups of water). Add the vegetable broth powder and bring to a boil. Cover, reduce heat to a simmer, and cook until the rice is tender, about 25-30 minutes.

Put a medium saucepan of water on over high heat. Add salt to the water and bring to a boil. Rinse and halve the green beans, cutting lengthwise along the seams. Put the green beans into the boiling water and cook until bright green, about 30 seconds. Drain and set aside.

Rinse and dry the tomatoes, basil, and scallions. Halve the tomatoes and add to a medium bowl. Stack and roll the basil leaves and thinly slice into ribbons, then add to the bowl. Thinly slice scallion and add to the bowl. Peel and thinly slice the remaining shallot and add to the bowl.

Rinse and dry the lemon. Cut 2 thin slices from the lemon and reserve as garnish. Zest and juice the remaining lemon into small bowl. Add mustard and nutritional yeast, and sugar. Drizzle in 2 tablespoons of oil while whisking. Season with a pinch of salt and pepper.

Fluff rice with a fork and add the tomato and basil mixture, peas, and half of the dressing. Mix, seasoning with salt and pepper to taste. Drizzle remaining dressing on green beans. Garnish each plate with 3 slices lemon and serve with the green beans.