Heat olive oil and sesame oil in a large pan over medium heat.

Add the chopped onion and sauté for about 3 minutes until softened.

Add diced fennel and Arborio rice to the pan.

Stir well and cook for another 2 minutes until the rice grains are coated in oil and slightly translucent.

Pour in the white wine and let it simmer until mostly absorbed by the rice.

Add 1/3 of the warm vegetable broth to the pan.

Stir constantly until the liquid is absorbed.

Repeat this process twice more with the remaining broth, allowing each addition to be absorbed before adding more.

Once the rice is cooked and creamy, stir in the grated Parmesan cheese until melted.

Remove from heat and set aside.

In a separate saucepan, combine peas, remaining vegetable broth, basil, parsley, and shredded lettuce.

Cover and cook for about 5 minutes until the vegetables are tender.

Using a hand blender or food processor, puree the pea mixture until smooth.

Stir in the white wine.

Combine the pea mixture with the risotto, mixing well to incorporate.

Serve the risotto garnished with extra Parmesan cheese, freshly ground black pepper, and chopped parsley.