Peel the shallots and garlic. Finely dice the shallots and slice the garlic. Heat the oil and sauté the garlic and shallots until translucent. Add the risoni, sauté briefly, deglaze with white wine and allow it to reduce slightly. Pour in the vegetable stock and simmer for approx. 12 minutes until the risoni are al dente. Stir occasionally, adding a little more stock if necessary. In the last 3 minutes, add the peas and cook through. Stir in the Grana Padano and season to taste with salt and pepper.