In a large pot, bring the vegetable stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)

In a 12-14 ounce skillet, heat the oil over medium heat.

Add the onions and lightly saute for 3-4 minutes until translucent.

Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.

Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.

Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.

When all of the liquid is absorbed add the butter, peas and cheese and continue stirring until combined.

Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)