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Cut the shallots into rings, chop the garlic finely.
Grate 1 courgette and cut 1 into cubes.
Heat some olive oil in a pan and fry the shallots and garlic.
Add the risotto rice and fry glazed for 2 minutes.
Then little by little add the stock to the risotto, each time only adding it when everything has been absorbed. Keep stirring well.
Meanwhile, fry the courgette cubes in the pan with some olive oil and salt.
Then put half of them in the blender together with the peas, 200 ml stock, juice of ½ lemon, handful of basil, pinch of salt and pepper and blend.
Then add this to the risotto.
Add the grated courgette and also the fried courgette, Grate of ½ Lemon and Parmesan cheese.
Serve with the burrata, basil and pine nuts