Add chicken stock to a pot and bring to a simmer. 

Place your sauté pan over medium-high heat and add 2 tablespoons butter.

Once the butter is melted add in the onion and sauté until the onion is soft but not browned.

Add in the rice and toast the rice for just a few minutes until it becomes slightly translucent around the edges.

Pour in the white wine and cook until the wine has cooked off. 

Add in 6-1/2 cups warmed chicken stock, stir, turn down the heat to low, and cover.

Let the rice simmer for about 20 minutes, making sure to stir the rice a few times during the cooking process.

Keep an eye on the heat so you don’t go above a simmer. No boiling. 

After it has cooked for 20 minutes add in 3/4 cup warmed stock and stir for about 5 minutes or until the risotto is super creamy.

Stir in peas, grated Parmesan cheese, lemon zest, fresh thyme leaves, and lemon juice.

Taste and season with the desired amount of kosher salt and black pepper. 

If the risotto seems a bit thick feel free to loosen up with the remaining warmed stock.