Heat chicken stock in medium pan over medium heat.
Once simmer, reduce heat to low and keep warm.
In a separate large saucepan, heat olive oil and butter over medium heat.
Add shallots and leeks and saute 7 minutes, until they are tender.
Add the arborio rice and toss to coat with olive oil, letting it cook for 1 minute. Add the white wine and let simmer until it has been absorbed.
Add the chicken broth, 1 cup at a time, waiting until the broth has been completely absorbed before adding more, and stirring constantly.
After about 15 minutes of stirring, add peas, lemon zest, and salt and pepper.
Continue adding broth and cooking until all is added and it is completely absorbed.
This entire process should take 25-30 minutes.
When it is completely absorbed, add the lemon juice, cream cheese, and Parmesan cheese, and mix completely.
Serve immediately, and top with parmesan and green onions.