Spring Risotto with Shrimp | Carbs & Salads | Umami

Ingredients

• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons extra virgin olive oil
• 16 jumbo shrimp, peeled and deveined
• 1 1/2 cups asparagus spears (sliced diagonally into 1 inch pieces)
• 1/2 cup snow peas (sliced diagonally into 1/2 inch pieces)
• 4 cups chicken stock
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup chopped leek, white and light green part only
• 2 large cloves garlic, minced
• 2 cups arborio rice
• 1/2 cup high quality white wine
• 1 tablespoon mascarpone or cream cheese
• 3/4 cup grated Parmesan cheese
• 1/4 cup basil chiffonade
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon lemon zest, packed
• 1 tablespoon fresh lemon juice