In a medium skillet over medium high heat add oil, garlic, and onion. Saute stirring constantly 2 to 3 minutes then add rice and season with salt and pepper.

Cook another minute and add wine and wait until absorbed (30 seconds).

Add a cup of stock and stir. Reduce heat to medium. Stir often adding 1/2 cup of stock as needed.

Cook 22 minutes and remove from heat and add cheese, parsley, and peas.