Pod the peas just before use and gently fry them with the pancetta, onion and chopped parsley.
Add a couple of ladles of stock and salt.
Turn up the heat and let the flavours develop.
Then add the rest of the stock and bring back to the boil.
Add the rice and let it cook, stirring frequently.
When the rice is almost cooked, add the grated cheese and pepper.
Serve after leaving the dish to rest for a few minutes.