In a large pot, heat the olive oil over medium heat. Add the chopped onion and saut? until translucent.

Add the Arborio rice to the pot and toast for 2-3 minutes, stirring frequently.

Pour in the vegetable broth, bring to a simmer, and cook for about 15 minutes, stirring occasionally.

Add the fresh peas and continue to cook for another 5-10 minutes until the rice is creamy and al dente.

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

Serve warm, garnished with additional Parmesan if desired.