Sweet Pea Risotto

• 2 cups fresh, shelled peas (frozen work too but they need to be thawed and uncooked)
• Zest of 1 lemon
• 4 tbsp lemon juice
• 5 tbsp olive oil (3 for peas and 2 for risotto)
• 1 cup Parmesan cheese (1/4 for peas, 3/4 for risotto)
• 1 tbsp lemon thyme (regular can be used)
• 1 cup risotto rice (Arborio)
• 4-5 cups of veggie stock
• 4 tbsp unsalted butter
• 1 small shallot, diced

In a blender mix, peas, lemon zest, lemon juice, olive oil, Parmesan cheese, lemon thyme.  Blitz until smooth, reserve in the fridge.

In a large sauce pan over medium heat, add 2 tbsp olive oil, and shallot.  sweat until translucent, (don't brown).  Add rice to pan and stir until the rice becomes just pearly white ( about 2 minutes).  Add enough stock to just cover the rice.  Let the stirring begin.  Stir the rice until all liquid is absorbed, then add another few ladles until covered (keeping on medium low heat to allow risotto to absorb not too quickly).  Repeat this until the rice is just aldente ( a little bite).  Add butter and, cheese.  It should thicken up a bit at this point. Add the pea pure' and one more ladle of stock and stir.  The risotto should be pourable, not a stodgy ball.  It should run a bit, with a creamy consistancy.  

Serve on a flat plate so it cools evenly and eat immediately.