Blanch the fresh peas by dropping them into a large pot of boiling salted water for 1-2 minutes and then immerse in an ice bath.
Heat the vegetable stock in a medium pot over medium heat until simmering.
In a large skillet, melt butter and sauté shallots and garlic for about 5 minutes.
Add in arborio rice and toast for 2 minutes. Then, de-glaze with white wine, scraping up browned bits.
Gradually add in warmed vegetable stock ½ cup at a time, stirring until absorbed until the rice is fully cooked.
Stir in parmesan, blanched peas, lemon juice, and adjust seasoning with salt and pepper.
Garnish with fresh herbs and lemon zest before serving.
