Lemon Risotto With Baby Peas

Tiny baby peas add bright green color and sweet flavor to this creamy lemon-flavored risotto. Serves 4.

4 cups chicken or vegetable stock
1 tablespoon olive oil
1 1/2 cup baby peas
2 shallots, minced
2 garlic cloves, minced
1 cup Arborio rice
1/3 cup dry white wine
Juice of 1 lemon
2 teaspoons grated lemon zest
1 large egg, beaten
1/3 cup freshly grated Parmesan cheese
1 gram kief or finely ground dry hash
Salt and pepper to taste

Heat stock to simmering in a small saucepan. Heat olive oil over medium-high heat in a large, heavy skillet. Sauté onion for 2-3 minutes, add garlic and sauté another minute. Add rice and cook until rice is slightly toasted and grains are coated with oil. Stir in wine and simmer until almost all the wine is evaporated. Stir in a cup or so of stock and again cook, stirring, until nearly evaporated. Continue cooking and stirring until all the stock except 1 cup is mostly absorbed—about 20 to 25 minutes. Beat together egg, lemon juice and kief (or finely ground hash) until evenly combined. Beat in lemon zest and Parmesan. Add final cup of stock to rice, cook for a minute then remove from heat and stir in egg mixture. Return to stove for a few minutes to heat and stir in the baby peas. Season to taste with salt and pepper and serve.