Warm the vegetable broth in a medium saucepan and keep it hot on the stove.
Heat 2 tablespoons of olive oil in a heavy-bottom pot over medium-low heat; sauté the shallots and garlic until they turn golden and aromatic, about 5 minutes.
Add the Arborio rice and stir continuously for about one minute so the grains are well coated with oil and fragrant.
Pour in the white wine to deglaze the pan and cook until the liquid has evaporated.
Begin adding the hot broth one cup at a time, stirring every 45 to 60 seconds until the liquid is mostly absorbed before adding the next cup; continue this gradual addition over 20 minutes until the rice is cooked through but still has a slight bite.
Meanwhile, bring salted water to a boil in a separate pot, add the peas, and cook for 2 to 3 minutes until tender; drain and set aside.
In a blender, combine half a cup of the blanched peas with half a cup of water and 1 tablespoon of olive oil, blending until smooth; add a handful of spinach and blend again until completely blended, adding a little water if necessary.
Once the rice is tender, gently fold in the grated Pecorino cheese, lemon zest, remaining blanched peas, and the pea puree, seasoning with salt and pepper to your taste.
Add two-thirds of the fresh mint into the risotto mixture and stir; keep the rest for garnish.
Taste the risotto and adjust seasoning with additional salt, pepper, lemon, and chili flakes if desired.
Serve the risotto in bowls and finish with a drizzle of truffle oil and the reserved mint leaves for garnish.
