Best Spring Pea Risotto with Lemon and Pecorino Recipe

Ingredients

• 1 cup shelled English peas* (about 1 pound unshelled)
• 3 cups chicken (or vegetable) stock or broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine**
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup grated pecorino cheese (or Parmesan if you prefer) + more for serving
• 2 tablespoons butter
• 2 tablespoons chopped Italian parsley (or mint)
• Salt and pepper to taste