Heat the olive oil in a Dutch oven or large pot over medium heat, then sauté the diced shallot for 1-2 minutes until it's soft and translucent.

Add the spring onions and garlic, then cook for 1 minute, stirring gently. Stir in the Carnaroli rice and toast for 1-2 minutes.

Pour in a ladle of vegetable stock, bring to a boil, then add the peas. Stir in remaining stock, reduce heat, and simmer for 10-15 minutes.

Turn off the heat and stir in the butter and grated Grana Padano. Season with salt and black pepper to taste.

Let it sit for 5 minutes, then serve hot, topped with extra grated Grana Padano and parsley if desired.