In a medium saucepan, warm the vegetable broth over low heat and keep it warm.

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced shallot and sauté until translucent, about 3 to 4 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the Arborio rice and toast, stirring constantly, for 1 to 2 minutes until the edges become slightly translucent.

Pour in the dry white wine, stirring constantly until fully absorbed by the rice.

Begin adding the warm vegetable broth one-half cup at a time, stirring frequently.

Remove the pot from the heat. Fold in the blanched peas, grated Parmesan cheese, lemon zest, fresh mint, and black pepper.

Stir vigorously for a minute to achieve a creamy texture. Serve immediately, garnished with extra mint or cheese if desired.