Prepare the Broth:

• In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.

Sauté the Aromatics:

• In a large, heavy-bottomed skillet or saucepan, heat the olive oil and butter over medium heat.
• Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes.

Toast the Rice:

• Add the Arborio rice to the skillet and stir for 1-2 minutes until the edges of the rice are translucent and the rice has a lightly nutty aroma.

Deglaze with White Wine:

• Pour in the dry white wine, stirring constantly until most of the liquid has been absorbed by the rice.

Add Broth Gradually:

• Begin adding the warm broth one ladle at a time to the rice. Stir the mixture constantly to release the starch from the rice and create a creamy texture.
• Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process until the rice is tender with a slight bite (al dente), about 20-25 minutes.

Add the Green Peas:

• Once the rice is nearly cooked, stir in the green peas. Allow them to cook with the rice for 3-4 minutes until tender and bright green.

Incorporate Parmesan & Season:

• Remove the risotto from heat and stir in the grated Parmesan cheese. Add the butter to enhance the creaminess. Stir until the mixture is well combined and creamy.
• Season with salt and pepper to taste.

Serve:

• Divide the risotto into bowls or plates. Garnish with fresh parsley if desired.