Finely dice the shallots and garlic, heat oil in a pan add the diced shallots and garlic leave to gently sweat for about 10 minutes until soft.
- Stir the arborio rice into the shallots.
Pour in the stock, bring to the boil and stir until completely absorbed.
Turn down to a low heat and simmer for 20 minutes adding the white wine, stirring continuously until the rice is tender and it has a creamy consistency.
- Add the frozen peas and season to taste. Take off the heat once the garden peas are hot and have been cooked according to pack cooking instructions.
- Sprinkle with grated parmesan to serve.