Place your medium pot on the stove over low heat. Pour in your vegetable stock and let it simmer gently.

Melt a splash of olive oil in your large saucepan. Add your finely diced white onion to the warm pan.

Sauté the onion pieces for about three minutes carefully. Cook until they look soft, clear, and completely translucent.

Pour the dry Arborio rice directly into the saucepan now. Stir constantly for two minutes to toast the grains nicely.

Add one ladle of hot vegetable stock to the rice. Stir the mixture gently until the liquid is fully absorbed.

Keep adding hot stock one ladle at a time slowly. Stir constantly to release the natural starches from the rice.

Place half of your peas into a small food blender. Add a splash of warm water and blend until smooth.

Stir the smooth green pea puree into the creamy rice. Toss in the remaining whole peas and fresh chopped mint.

Turn off the stove heat completely before adding dairy fats. Stir in the cold unsalted butter and grated Parmesan cheese.