Blanch the pea pod shells in simmering water for 1 minute then refresh in iced water.
Blend the shells and iced water until smooth and strain through a fine sieve.
Reserve 100ml of stock for the puree and 500ml for the risotto, adding water if needed.
Cook the peas in butter for 5 minutes, add 100ml stock, boil, and simmer for 4 minutes.
Blend the pea mixture until smooth and set aside to cool.
Fry the onion in olive oil for 2 minutes, then add garlic and rice and cook for 3 minutes.
Add wine and 500ml stock, season, cover, and simmer very gently for 20 minutes.
Stir the rice quickly for 5 minutes after cooking to achieve a creamy consistency.
Incorporate 200ml of pea puree and grated Parmesan into the rice and season.
Boil 5g butter and 50ml water, then steam courgettes, peas, radishes, and spinach briefly.
Finish the risotto with lemon juice, olive oil, and optional wine to sharpen.
Serve topped with the vegetables, pea shoots, and Parmesan shavings.