Bring a medium pot with 3.5 cups water to a simmer. Add vegetable base and whisk until incorporate. Remove pot from burner and reserve. While water heats, coarsely chop parsley. Peel and mince shallot. Rinse shrimp and pat dry.

Heat 1 Tbsp. olive oil and half the butter in a large pot over medium-low heat. Add shallot to hot pot and cook, stirring occasionally, until translucent, about 2 minutes. Add Arborio rice and cook, stirring, until rice is completely coated, 3-4 minutes. Add white wine and cook until reduced by half, 3-5 minutes.

Add one ladle of stock to rice, stirring continuously until stock is absorbed and rice is almost dry. Keep repeating process, adding stock and stirring, until rice is tender, but still firm, 20 minutes. You may not use all stock. Consistency should be creamy, but not runny.

Gently stir in peas, parsley (reserving a pinch for garnish), remaining butter, and Parmesan cheese (reserving a pinch for garnish). Set aside warm until ready to serve.

Heat a medium non-stick pan and 2 tsp. olive oil over medium-high heat. Add shrimp to hot pan and cook until lightly browned, 1-2 minutes per side. Season with a pinch of salt and pepper.

Ladle risotto into a shallow bowl or plate. Top with shrimp. Garnish with remaining parsley, remaining Parmesan cheese, and a crack of fresh black pepper.