Preheat oven to 350° F. In a Dutch oven, heat 2 teaspoons of olive oil over
medium-high heat. Add the diced shallot into the pot with salt and pepper and
sauté for 2-3 minutes or until soft.

Pour in the rice and toast it in the pot stirring occasionally for 2-3 minutes. Pour in
the wine and let the alcohol cook off for a minute before pouring in 4 cups of the
broth. Season with salt and pepper and stir everything together.

Cover the pot with the lid then place it on the middle rack of the oven. Bake for
22-28 minutes.

Remove the risotto from the oven and add in the butter, thyme leaves, lemon
zest, parmesan cheese and remaining cup of broth. Stir vigorously for 2-3
minutes or until the risotto is smooth and creamy. If you’re using peas stir them
in. Taste for seasoning and add additional salt and pepper if needed.