Place the chicken broth in a saucepan and bring it up to a simmer.
Heat up a large skillet with high sides with some olive oil over medium heat.
Add the shallots and garlic and cook for 40 seconds.
Stir in the arborio rice and cook for 1 minute.
Add the wine and let it reduce.
Once the wine reduces, add one ladle full of the chicken broth and let it absorb completely before adding another ladle.
Continue this process while stirring the risotto continuously, preferably with a rubber spatula.
Once the arborio rice fully cooked add the final ladle of chicken broth, season with a generous amount of salt and pepper, and stir in the parmesan cheese, butter, and green peas. Cover and turn off the heat.
Let the risotto sit for about 3 minutes before serving.
Garnish with extra parmesan cheese and parsley, if desired.
For a vegan risotto, use vegetable stock instead of chicken broth and omit the butter and parmesan cheese.