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For the verde sauce, whiz all the ingredients in a blender until smooth. Chill until required.
Heat 1 tbs oil in a large, deep frypan over medium-low heat. Add onion and garlic and cook for 1 minute or until translucent, but not coloured. Add rice, stirring for 1 minute to coat in the onion mixture. Pour in one-quarter of the stock and bring to a simmer, gently stirring continuously. Once the stock has reduced and is absorbed by the rice, repeat with one-third of the remaining stock. Continue twice more with the remaining stock until the rice is nice and tender, but not al dente (this will take 20-25 minutes).
Remove risotto from the heat and stir in the verde sauce until well combined. (The green sauce should pop in colour when it reacts to the heat, giving you a lovely springtime hue.)
Gently fold in peas and two-thirds of the parmesan. Check the consistency of the risotto; it should just fall off the spoon. If not, add a splash of extra stock. Pour onto a large serving plate, sprinkle with the remaining parmesan and drizzle with a little of the remaining oil. Top with burrata and season with salt flakes and freshly ground black pepper. Scatter with lemon zest. Serve immediately.