Heat chicken stock in a saucepan.
In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.
Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.
Stir until the wine has been absorbed by the rice.
Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.
Continue adding stock, stirring frequently until the risotto is tender and creamy.
Season with salt and pepper and add peas, parsley and cheese. Stir well.