1. Heat the olive oil in a medium-sized saucepan over medium heat.
2. Add the chopped onion and sauté until it becomes transparent. Add the garlic and mix.
3. Add the Arborio rice to the saucepan and stir to coat with the olive oil.
4. Cook for about 2 minutes until the edges of the rice become transparent.
5. Add the white wine and cook until almost all the liquid is absorbed.
6. Start adding the hot vegetable broth, one ladleful at a time, stirring frequently.
7. Let each spoonful of broth be absorbed before adding the next one.
8. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
9. Add the peas and cook for another 2-3 minutes.
10. Remove the saucepan from the heat, add the 3P Pesto alla Genovese and the grated Parmesan.
11. Season with salt and pepper to taste.
12. Serve immediately, garnishing with fresh basil leaves.
Enjoy!