Its from Madhur Jaffrey’s brilliant World Vegetarian, with a few tweaks (mainly More Parmesan).
Serves 4 (or, actually, 3).

Weigh out the peas to let them start to defrost. Run them under the tap if you like.
Warm the oil in a large frying pan or risotto pan. Soften the onion in it for 5 minutes.

Add the rice to the pan, stir-fry it for 3 – 4 minutes.

Ladle in some stock. If I’m not trying to do other things in the kitchen – or dicking about on Twitter – I do this gradually, one ladle of stock at a time, stirring frequently until it’s absorbed, then adding more. If there are other things to do (like write up a recipe for a blog) I ladle in a lot of stock all at once.

After 15 minutes, add the peas and the remainder of the stock. Simmer and stir for another 10 minutes (or longer) until all of the stock is absorbed. I don’t like risotto to be too runny, but of course that’s personal taste…

Added the chopped parsley, the butter and the parmesan. Stir it in until it is all melted / absorbed / mixed.

Serve with a bit of extra parmesan on top, ground black pepper, and if you want to be all Masterchef about it, a couple of sprigs of parsley:

Serve with green salad, hot ciabatta and a glass of red Alentejo wine (optional).