In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.

In a large, wide saucepan over medium heat, melt the butter and olive oil. Add the onion and cook until translucent, then add the garlic and season with salt and pepper. Stir with a wooden spoon until everything is softened and cooked through.

Add the rice and cook until the kernels start to crackle, about one minute.

Over the next 20 minutes, add one cup of broth at a time, stirring and cooking until each addition of broth has been absorbed and the rice is nearly al dente.

Add the peas and continue to cook and stir until the rice is tender but still firm when you bite into it, about 5 to 10 more minutes.

Stir in the Parmesan and taste; season with more salt and pepper if desired.

Serve in bowls, topped with additional Parmesan and garnished with parsley.