Heat a Dutch oven over medium heat, add a splash of olive oil, and then sauté finely chopped shallots for about 3 minutes until tender and translucent.

Add minced garlic and cook for another minute until fragrant.

Introduce fresh peas to the sautéed shallots and garlic, then pour in chicken stock or vegetable stock. Season with salt and pepper, bring to a gentle boil, cover and simmer for 5 minutes.

Transfer the mixture to a blender, add fresh parsley, basil, and lemon zest, then blend until smooth.

In a clean pot, melt butter over medium heat, add Arborio rice, and toast for about 1 minute.

Deglaze with white wine, stirring continuously until absorbed, about 2-3 minutes.

Gradually add the reserved warm stock, ladle by ladle, stirring constantly for about 20-25 minutes until creamy and tender.

Stir in the pea purée, additional butter, fresh lemon juice, and grated Parmesan until everything is melted and combined.

Serve the risotto on warm plates, garnished with freshly chopped herbs and a drizzle of olive oil.