Smooth Italian Rice with Garden Peas, Mint and Zesty Lemon

Ingredients

• 4 cups warm veggie broth or chicken stock
• 3 tablespoons olive oil, split up
• 2 shallots (swap with 1 leek or 1 white onion), cut into small bits
• 2 garlic cloves, roughly cut
• 1 cup Arborio rice
• 1/2 cup dry white wine (water with 1 teaspoon lemon juice works too)
• 2 cups frozen peas or fresh peas (quickly boiled)
• 1/2 cup grated Pecorino or Parmesan
• Lemon zest from one whole lemon
• Salt and pepper as you like
• 1/4 cup sliced fresh mint, tightly packed
• A splash of truffle oil on top
• Urfa Biber or Aleppo chili flakes
• Small tender microgreens
• Mushrooms cooked in butter
• Fish or scallops quickly cooked in a pan
• 2-3 tablespoons tiny-cut Spanish chorizo for a smoky kick