Simple and easy recipe for those who do not have much time to devote to cooking
Heat the olive oil in a large pan and sauté the onion over medium heat for about 5 minutes until soft.
Add the rice for the risotto and cook for about 2 minutes, stirring constantly. Add the white wine and cook for another 3 minutes, stirring constantly so that the rice does not stick.
Add the vegetable broth (half a cup at a time), stirring frequently between each addition until the liquid is absorbed. After about 25 minutes the rice should be almost cooked.
When it's time to add the last vegetable broth, add the lemon juice and zest, the peas and 1/4 cup of parmesan tea. Stir and cook for another 5 minutes.
Try the risotto and add a little salt and pepper if needed. Serve with the remaining parmesan sprinkled on top and a few extra lemon slices if desired.