Bring broth to a quick boil and keep warm over low heat.

Blanch peas in salted boiling water for 2-3 minutes. Drain and cool on a wire rack.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and carrot; saute 5 minutes or until tender, stirring often. Add the rice and saute until just toasted (about 2-3 minutes). Reduce heat to medium/medium-low.

Stir in wine; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. About 1/2 cup of so at a time add the stick mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny (about 25 minutes).

Add peas; cook about 4 minutes. Stir in cheese and the remaining ingredients and serve.