Jarlsberg® spring vegetable risotto - Jarlsberg

Ingredients

• 6-8 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 leave
• 1 tbsp finely diced preserved lemon rind