Pea Risotto with Pea Shoots and Roasted Meyer Lemon

Name: Pea Risotto with Pea Shoots and Roasted Meyer Lemon
Ingredients: 2 tsp. extra-virgin olive oil; 2 small Meyer lemons, halved lengthwise and thinly sliced, seeds removed; 5 cups (40 fl. oz./1.25 l) vegetable broth; 3 Tbs. unsalted butter; 1 cup (5 oz./155 g) thinly sliced shallots; 1 1/2 cups (10 1/2 oz./330 g) Arborio rice; 1/2 cup (4 fl. oz./125 ml) dry vermouth or dry white wine; 2 cups (10 oz./315 g) fresh shelled peas (from about 2 lb./1 kg pea pods); 1 cup (4 oz./125 g) finely grated young pecorino cheese; Sea salt and freshly ground pepper; 2 cups (2 oz./60 g) pea shoots