Sweet Pea Risotto

I've never had risotto, but it sounded really fancy, so I wanted to try making it. The only changes I made to this recipe is in the proportions of ingredients. I liked the flavor combination of the rice with the sweet peas, and I loooooved the texture. Michaela didn't eat it on it's own, but when I put it in a tortilla with cheese she ate a few bites. I wonder how long I'll have to make quesadillas to get her to eat what I make?

Ingredients
4 cups vegetable stock
1/4 cup onion, chopped finely
1 cup arborio rice
1 tablespoon butter
2/3 cup peas
1/2 cup parmesan cheese

Directions
In a large skillet, saute the onion in a little bit of olive oil. Add the rice and stir until nicely browned. Add the vegetable stock 1/2 cup at a time, waiting until the liquid has absorbed before adding the next cup. This process should take about a half an hour. When all the liquid is absorbed, the texture should be moist and creamy. Add butter, peas, and parmesan and stir to combine.

Notes

• On Hell's Kitchen they always make a green risotto, but I'm not sure what vegetable it is. I think next time I would puree the peas so that the whole dish is green, then maybe I could add some fresh herbs into the puree as well.
• I 'm sure you could make this with any type of rice, you just wouldn't get the same creamy texture.