• Add 1 cup frozen peas to a small bowl. Add very hot water, let sit 30 seconds then drain. Add 3/4 cups of broth and 1 cup peas to small food processor or blender. Blend until very smooth I minute, set aside. This is your Pea Purée to add at a final step.
• Add remaining broth to a small pan on stove. Warm and cover.
• Add butter to a large high-sided heavy skillet and heat until melted. Add leeks and shallots; cook over low heat until softened, 3 minutes. Add rice and shredded coconut and cook over medium heat until the rice is translucent and the coconut just colors.
• Add wine and cook, stirring until evaporated.

  Add warm stock by the half cupful (I use an eight ounce ladle) and stir until the stock has been well absorbed. Continue with all remaining stock in the same method; 1/2 cup portions until all has been absorbed, stirring. Total time approximately 18- 20 minutes.
• The rice now will be al dente - that's good! Add the Pea Purée and parmesan cheese to the pot and stir over low heat until incorporated and rice feels cooked through. Add the coconut milk, give a big stir until warmed through.

  Lastly, add the remaining frozen peas and stir in until bright green and warmed. Add sea salt to taste.

Garnishes

• Serve Risotto in individual bowls and top with toasted coconut flakes and some pea shoots or microgreens in the center.