Instructions: 1. In a medium-sized pan, heat the butter over medium heat. Add the shallot and cook 1 minute. Add the rice and stir 1 minute.

2. Pour the broth into the pan and add the zest and salt. Bring to a boil and continue to boil until the level of broth just covers the rice. Turn heat to low, cover the pan and cook 15 minutes.

3. Remove from the heat and stir in the peas. Let sit, covered, 5 minutes.

Stir in the lemon juice and serve.

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