Heat your vegetable stock in a medium saucepan. It should be warm but not boiling.

In a large skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Toss in the Arborio rice and stir continuously for about 2-3 minutes until slightly translucent around the edges.

Pour in the white wine, if using, and stir until mostly evaporated.

Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.

After about 15-20 minutes, when the rice is al dente, stir in the fresh peas until heated through.

Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Add lemon zest at this stage for extra brightness, if desired.