In a large dutch oven, melt the butter over medium heat.
Add the rice and stir to “toast” the rice for about 2 minutes.
Add 2 C of the vegetable stock. Stir constantly until liquid is absorbed.
Continue to add stock and water, one cup at a time, cooking and stirring until liquid is absorbed after each addition.
When you add the last cup of liquid, add the fresh peas and continue stirring until liquid is absorbed and peas are bright green. Remove from heat and cover.
In a large skillet, heat the olive oil over medium-high heat.
Add the shallots and sauté for 2 minutes.
Add the shrimp and sauté until the shrimp are pink, about 1 - 2 minutes.
Add the lemon juice, season with salt and pepper and toss to combine.
Add the grated parmesan and chives to the risotto and stir to combine.
Spoon the risotto into serving dishes and top with the sautéed shrimp. Serve immediately.