Heat the olive oil in a pan over medium heat. Add the onion and cook until soft.

Add the rice and toss until coated with the oil and beginning to toast.

One another burner, simmer a saucepan of chicken stock.

Once the rice is toasted, pour in the wine and cook until evaporated.

Add about 1/3 of the stock. Cook and stir until the stock is absorbed.

Once all absorbed, add the next third, and repeat the process.

For the last addition, let the stock cook out.

Add a few tablespoons of butter. Add in the frozen peas and toss until cooked through.

Add the lemon juice and the zest. Season well with salt and pepper. Add most of the Parmesan cheese leaving a little for the top when plated.