Melt the butter in a large pan, add the onion, shallot and crushed garlic cloves and gently sweat for about 10 mins until the onions and shallots are really soft.
Stir the rice into the onion, increase heat to medium and cook for a further 1 min. Pour in the 100ml wine, and stir until completely absorbed.
Continue cooking and stirring, while adding a bit of stock at a time, and stirring continuously until the rice is tender and has turned into creamy consistency – this usually takes around 20-30 mins.
Stir in the frozen peas, lemon juice and zest and cook for a further minute so that the peas are cooked through. Add the grated Parmesan cheese and season with salt and pepper, then turn off the heat and add a further knob of butter and leave the pan to stand for a few mins.
Give your risotto a final stir, spoon into shallow bowls and crumble over the goats cheese.
You can omit or add different vegetables to this tasty risotto.