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Blanch the pea pods and parsley stalks in a large pan of boiling water for just a minute, until they turn a vivid green.
Using a slotted spoon, transfer to a bowl filled with 350ml iced water and stir so the greens cool rapidly.
Blend in a high-speed blender for a minute, until very smooth, then pass through a sieve if need be.
Put the oil in a saucepan set over a low-medium heat, then add the diced onion and saute, stirring, for a couple of minutes.
Add the whole garlic clove and rice, and cook, stirring, for two minutes, until the rice turns translucent.
Pour in the wine and bring to a boil so it reduces.
Stir in the parmesan rind and 500ml of the pureed pea pod liquid, bring up to a very gentle simmer, then turn down the heat to very low and cover with a lid.
Leave to simmer gently for 20 minutes, checking every now and then to make sure the risotto isn’t boiling.
Take off the heat, stir vigorously for five minutes to help break down the starch and create a creamy consistency, then stir in another 200ml of the pureed pea pod liquid, the lemon zest and juice and the butter, and season to taste.
Serve in shallow bowls topped with parmesan shavings and a drizzle of olive oil.