Mushroom Pea Risotto

5 Cups Low Sodium Vegetable Broth

1 Tablespoon Olive Oil

½ Shallot

2 Cloves Garlic

1 ½ Cup Arborio Rice

Salt & Pepper

8 Ounces Baby Bella Mushrooms, sliced

Juice of Half Lemon

Zest of Half Lemon

1 Cup Frozen Peas

2 Tablespoons Shredded Parmesan Cheese