Spring Risotto with Asparagus and Peas - DeLallo

Ingredients

• 5 to 6 cups chicken stock
• 1 pound asparagus, chopped into 1-inch pieces
• 10 ounces frozen peas, thawed
• 1 ½ tablespoons DeLallo Extra Virgin Olive Oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 1/2 cup dry white wine
• 1 tablespoon freshly grated lemon zest
• Salt and pepper
• 1 ½ cups DeLallo Carnaroli Rice
• ½ cup freshly grated Parmesan cheese, plus extra for serving