Lemon risotto

2 small chopped shallots
 2 tablespoons butter/margarine
 1 tablespoon chopped fresh mint
 1 tablespoon chopped fresh sage
 1 1/2 teaspoon finely chopped 
     lemon zest
 2 tablespoons chopped parsley
 2 tablespoons lemon juice
 1/4 cup grated parmesan cheese
 1 cup arborio rice
 1/2 cup  white wine
 4 cups hot chicken stock
 optional: 1 cup defrosted frozen peas
 Melt butter and cook shallots until softened.  Add rice and coat with
 butter. Add wine, stir and cook till nearly absorbed.  Add 1 cup chicken
 stock and cook over medium heat till nearly absorbed. Add 1/2 cup stock at
 a time till all is used. With last cup of stock add optional peas. Take
 off heat and add herbs, lemon juice and zest and cheese.  Stir and let sit
 for 2-3 minutes.  Serve.