Warm up the stock in a medium sized pot.

Saute: Add 3 tablespoons of oil to a large walled pan and place it over medium-high heat. Toss in the finely diced shallots and saute them for 3 to 5 minutes or until they have become translucent. Then add the garlic along with the rice and continue to saute for another minute or two.

Deglaze: Pour in the white wine to deglaze the pan. Let the wine simmer for a couple of minutes or until it has reduced by half.

Cook the rice: Sprinkle the dried oregano, thyme, and rubbed sage into the pan and stir everything together. Then pour enough of the warm stock (roughly 1 cup) into the pan until it covers all the rice. Stir often while the liquid simmers until the stock has almost been entirely absorbed by the rice. Then add in a little more stock (roughly ½ cup), and continue to stir until it has been absorbed. Repeat this process until you have added 5 cups of stock to your pan. At this point, taste some of the rice to check how done it is. If you prefer your rice to be al dente then it should be just right. However, if you want softer rice grains then you will need to repeat the process of adding ½ cup of stock + letting it absorb into the rice until it is as tender as your like. This whole process should take anywhere from 25 to 35 minutes.

Finish the dish: Add the peas to the pan and stir them in with the rice for a couple of minutes so that they are heated through. Then take the pan off the heat and toss in the butter and parmesan cheese. Stir everything together until the butter and cheese melt and incorporate into the risotto. Finally taste the risotto and add salt and pepper to your liking.

Serve the pea risotto immediately and enjoy!