Jarlsberg® spring vegetable risotto - Norseland | Jarlsberg®

Ingredients

• 6 to 8 cups hot chicken stock
• 1 bunch of asparagus, trimmed and cut into 2-inch lengths
• 1/4 cup olive oil
• 1 medium leek, trimmed and sliced
• 2 cloves garlic, minced
• 2 cups Arborio rice
• 1/4 cup lemon juice
• 2 tbsp. unsalted butter
• 170 g Jarlsberg®, shredded
• 2 cups frozen peas, thawed
• 1/4 cup coarsely chopped mint leaves
• 1 tbsp. finely diced preserved lemon rind