Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent.

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

Pour in a ladle of warm vegetable broth and stir until absorbed. Continue adding broth, one ladle at a time, stirring frequently.

After about 15 minutes, add the fresh peas and continue cooking until the rice is creamy and al dente.

Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.