Preparation

1. In a medium sauce pan, heat the chicken or vegetable stock over high heat until it comes to a boil. Reduce heat to low and add a pinch of salt.
2. Warm a larger sauce pan or deep skillet over medium heat - add the olive oil and butter. Add the leeks and saute for 5-7 minutes, stirring often until soft but not browned. Add the rice, stirring to coat the rice well and cook 2-3 minutes or until the rice becomes slightly translucent with an opaque white center. Add the wine and stir until the wine is completely absorbed.
3. Stir in the hot stock 1/2 cup at a time, stirring often until the stock is almost completely absorbed and the rice is creamy and no longer crunchy when tasted (but still a bit firm - not mushy: "al dente"). The total cooking time will be around 20-25 minutes. Add the lemon zest about halfway through the cooking process. The rice should not be dry or soupy - but kind of like a porridge or oatmeal.
4. Add the peas, lemon juice and parmesan. Stir until well combined and heated through. Season with salt and pepper to taste.
5. Garnish with chopped parsley and additional lemon zest and parmesan cheese if desired. Serve and enjoy.
6. If using homemade chicken or vegetable stock the sodium levels will be lower. This recipe works well with a variety of veggies such as asparagus, spinach, zucchini, blanched and chopped broccoli, carrots, sautéed mushrooms....be creative and use whatever you have on hand.