Blanch the peas: Bring a large pot of salted water to a boil. Add the peas and blanch them for 1–2 minutes, until they are bright green and tender but still slightly firm to the bite. Immediately transfer them to a bowl of ice water to stop the cooking process. After about 20 seconds, drain well and set aside.

Warm the broth: In a separate saucepan, bring the chicken broth to a simmer over medium heat. Reduce the heat to low and cover to keep warm while you prepare the risotto.

Cook shallots: In a large skillet or wide saucepan, heat the butter and olive oil over medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes.

Toast the Rice: Add the rice to the pan with the shallot. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.

Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.

Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 25 minutes. If needed, use the additional 1-2 ladlefuls of hot water to achieve the desired consistency.

Finish and Serve: Once the rice is cooked, stir in the cheese, followed by the peas and cook til warmed through then add and lemon juice and lemon zest. Season risotto with salt and pepper. Adjust with more lemon zest or juice, if desired. Serve immediately, topped with microgreens or pea shoots. Enjoy!