In a medium saucepan, bring salted water to a boil. Add the green peas and blanch them for about 6 minutes, until they become vibrant green and tender. Once done, quickly strain the peas and reserve half for later.

Transfer the remaining blanched peas into a blender. Add a splash of the blanching liquid along with fresh mint leaves. Blend until the mixture is smooth and creamy, creating a vibrant purée.

In a medium pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add minced shallots and garlic, sautéing for 1-2 minutes until they are fragrant and lightly golden.

Stir in 1 cup of dry orzo into the pot, allowing it to toast slightly for about 1 minute. Gradually add the blended pea mixture in batches, stirring continuously.

Slowly pour in about 3 cups of vegetable or chicken broth while continuously stirring the mixture. Maintain medium heat and let the orzo cook for about 10 minutes, adding more liquid as needed.

Once the orzo is cooked through, remove the pot from heat and gently fold in the reserved blanched peas. Add in crumbled goat cheese, lemon zest, and juice.

Spoon the creamy risotto into bowls, topping each serving with extra crumbled goat cheese, fresh mint leaves, and a wedge of lemon on the side.