Prepare the vegetable broth with carrot, onion and celery and two leaves of well cleaned laurel, add 1 liter of water and boil for about 20 minutes, and keep it warm for the risotto cooking.
Brown the finely chopped onion in a pan with extra virgin olive oil and a bit of butter and add the peas. Cook over medium heat for about fifteen minutes and season with salt and pepper.
Add the rice and let it toast to absorb the sauce, stirring with a wooden spoon.
Deglaze with the wine and when it has evaporated, begin adding the broth, ladle by ladle continuing to stir gently and continuously, allowing to dry each time before adding more.
When cooked, adjust the salt and stir in the Parmesan and the remaining butter, allow to stand and serve.