Paramount Citrus

• Zest a lemon using a zester or a fine grater; set aside.
• Juice three lemons with a citrus reamer or juicer; set aside.
• In a medium saucepan, heat stock and bring to a simmer.
• Meanwhile, heat olive oil in a large sauté pan and sauté shallots over medium-high heat until soft.
• Add rice to sauté and stir well to coat.
• Begin to add the stock 1/2 cup at a time. Stir constantly and continue adding stock after each cup is absorbed.
• After about 10 minutes, add the asparagus and leek; continue adding the stock until risotto is creamy.
• Add peas and cook for about 1–2 minutes to heat through.
• Remove from heat, stir in fresh lemon juice, lemon zest and Parmesan cheese.
• Serve immediately before the risotto thickens.