Place a wide, heavy-based saucepan over a low heat and
melt the butter. Add the chopped shallots, thyme and seasoning and cook gently for 1 minute, until the shallots have softened.
Add the orzo pasta and mix well to ensure it doesn’t stick to the bottom of the pan. Allow it to become glazed and cook without any liquid for 1 minute
while stirring constantly. Add the white wine and continue to stir the orzo. The wine will evaporate quite quickly, so you really need to stand over this dish as you
Increase the heat slightly and start adding the warm stock little by little, never adding more than a ladleful at a time until the previous one has been absorbed. It is vitally important not to rush this process. Continue in this way until you have added all of the liquid and the orzo is plump and tender.
In the meantime, heat the olive oil in a large frying
pan over a medium heat. Add the peas and stir-fry for 2 to 3 minutes, then stir in the oregano and lemon zest. Turn off the heat and fold the peas into the pasta.
To obtain a nice creamy risotto, stir in the grated cheese, check the seasoning and finish with the lemon juice. Serve immediately with extra Parmesan
shavings and garnish with mint.