Heat the oil in a large, deep-sided frying pan over a medium-low heat, add the shallots and garlic and cook gently for 4–5 minutes until softened. Add the risotto rice and stir for a minute until the grains are coated in oil.
Pour the vermouth into the pan with the risotto and simmer rapidly, stirring constantly, until the liquid is absorbed. Reduce the heat slightly and add a small ladleful of the hot vegetable stock, stirring constantly at a gentle simmer, until the stock has been absorbed. Repeat this process until all of the stock has been absorbed and the rice is ‘al dente’ – about 17 minutes.
Stir in the peas, lemon rind and juice and season generously with salt and pepper. Stir over the heat until heated through, then remove, cover and set aside to rest for 2–3 minutes.
Serve sprinkled with grated Parmesan and lemon wedges.