In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add Arborio rice and stir for 1-2 minutes until lightly toasted.

Pour in warm vegetable broth, one ladle at a time, stirring continuously until absorbed.

After about 20 minutes, add fresh peas and continue cooking until rice is creamy and al dente.

Stir in grated Parmesan cheese, and season with salt and pepper to taste.