Warm the vegetable broth in a medium-sized pot.
In a heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil on medium-low and sauté the diced shallots and chopped garlic until they turn golden and fragrant, about 5 minutes, stirring occasionally.
Add the Arborio rice to the pan and stir it so each grain is coated with oil, cooking for about 1 minute.
Pour in the white wine to deglaze the pan and let it gently simmer until fully absorbed by the rice.
Begin adding the warm broth one cup at a time, stirring every 45 to 60 seconds, allowing the rice to soak up the liquid slowly over medium-low heat; this should take approximately 5 minutes per cup.
Continue this process until the rice is tender but still has a slight bite, around 20 minutes total.
Meanwhile, bring a small pot of salted water to a boil and blanch the peas by simmering them for 2 to 3 minutes until tender, then drain and set aside.
Place half the blanched peas in a blender with half a cup of water and 1 tablespoon of olive oil; blend until smooth and silky.
For extra color, add a handful of spinach to the blender and blend again until fully incorporated, adding a bit more water if necessary.
Once the risotto is cooked, stir in the grated Pecorino cheese, lemon zest, the remaining blanched peas, and the pea puree.
Season with salt and pepper, then fold in two-thirds of the fresh mint, reserving the rest for garnish.
Taste and adjust seasoning with more salt, pepper, or lemon as you like.
Spoon the risotto into bowls and finish with a drizzle of truffle oil and the remaining fresh mint on top.
