Heat the vegetable broth in a medium saucepan and keep it warm over low heat throughout the cooking process.

In a large heavy-bottomed pan or Dutch oven, heat 2 tablespoons butter and olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pan and stir constantly for 2-3 minutes until the grains are lightly toasted and coated with the butter mixture. The edges should become slightly translucent.

Pour in the white wine and stir continuously until the wine is almost completely absorbed by the rice, about 2 minutes.

Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.

When the rice is almost done, stir in the peas and cook for 2-3 minutes until they are tender and bright green. Remove from heat.

Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Let rest for 2 minutes, then serve immediately with extra Parmesan on top.