In a medium saucepan, heat a drizzle of olive oil over medium heat. Sauté shallot until soft and translucent, about 3-4 minutes. Add minced garlic and peas, stirring for another 2 minutes. Pour in chicken stock and simmer for 5 minutes. Blend this mixture with parsley, basil, and lemon zest until smooth.

In a large pot, melt butter over medium heat. Add Arborio rice, stirring constantly for about 1 minute until well-coated and glossy. Hear a gentle sizzle as it toasts.

Pour in white wine and stir until absorbed, about 2 minutes. Gradually add warm chicken stock, one ladle at a time, allowing each addition to be absorbed. Stir frequently for 20-25 minutes until the rice is al dente.

Once creamy but slightly firm, remove from heat and stir in prepared pea purée, additional butter, lemon juice, and grated Parmesan. Fold until well combined.

Plate the risotto while warm, garnish with extra Parmesan, chives, and pea greens. Optionally, drizzle with olive oil and crack black pepper over the top.