Keep 4 cups vegetable stock hot. Sauté one shallot, then stir in 1 cup arborio rice for a minute. Add stock one ladle at a time, stirring regularly until each addition is mostly absorbed. After 12 minutes, add sliced asparagus; add 1 cup peas for the final 3 minutes. Finish with lemon zest, mint, olive oil and nutritional yeast if desired. Stop cooking while the rice still flows slowly across the plate because it will continue thickening off heat.
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