In a deeper pan, cook the onion until translucent. Add the dry rice and cook for a minute to coat it well in the oil. In a separate pot, heat the broth and keep it warm.

Add one ladle of broth at a time to the rice. Wait until the rice absorbs it, then add another ladle. Continue adding broth until it’s all used. Add half of the peas to the rice and stir well.

In a separate pot, cook the remaining peas (this will be quick, maybe 3-4 minutes). If you want the risotto creamier, add butter and remove from heat.

Mash the cooked peas with a fork and add it to the pan, mix well.