In a small pot, bring vegetable broth and bay leaf to a boil.
Heat a medium pan with 1 tbs of olive oil on medium high heat. Sauté shallot, cayenne pepper, lemon zest, and white wine for 2-3 minutes or until shallot begins to turn translucent. Add arborio rice and stir until rice is completely coated with oil and wine mixture. Reduce heat to medium low.
Begin adding 1/4 cup of vegetable broth at a time to the arborio rice mixture, stirring until it's completely absorbed. Repeat until broth is gone and rice is tender.
When all broth has been absorbed, mix in basil, parmesan cheese, peas, and sun dried tomatoes.
For added flavor, drizzle the oil from the sun dried tomatoes over the risotto!
Notes
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.