Prepare the Broth:

In a medium pot, heat the water or vegetable broth until it simmers. Keep it warm on the stove.

Sauté the Aromatics:

In a large pan, heat the olive oil over medium heat.

Add the diced shallot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Cook the Rice:

Add the Arborio rice to the pan and stir to coat it with the oil. Cook for 2-3 minutes until the edges of the rice are translucent. 

Add the Liquid:

Add the warm broth to the rice, stirring one cup at a time. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and cooked through, about 30-40 minutes (it can be shorter). I used 6 cups of liquid with 1 cup of rice. In the last few minutes of cooking, stir in the peas so as not to overcook them. 

Incorporate the Chive Oil Pulp (or greens):

When the rice is almost done, stir in the leftover chive oil pulp (or finely chopped blanched greens). 

Season and Serve:

Stir in the nutritional yeast, if using, for an additional cheesy flavor. Season the risotto with salt, pepper, lemon zest, and preserved lemon to taste. Garnish with fresh basil and additional grated lemon zest before serving.