In a large pan, heat olive oil and butter on medium heat until butter melted.
Add the chopped onion and minced garlic. Stir and allow that to cook for 3-4 minutes until the onions are translucent.
Add the Arborio rice and toast the rice in the olive oil and butter. Stir continuously for two minutes.
Add the wine to the pan. Cook the rice until the pan looks dry and the wine has cooked off. This will take another two minutes.
Add the broth. Stir to combine all the ingredients and cover the pan. Lower the heat to medium-low and cook the rice for 20 minutes. No need to stir the risotto during this time.
After the 20 minutes is up, add the peas and stir. Cook for 2-3 minutes until the peas have started to heat through.
Add the parmesan cheese and stir. Cook for another minute to melt the parmesan. Top with the zest of two lemons and stir. Serve immediately.