With the help of a blender, make a paste or puree by mixing half the peas with half the butter, a little black pepper and the grated Parmesan cheese. Blend for a couple of minutes and reserve that pasta in the fridge. The other half of the peas will be used later in the recipe.
In a low saucepan, heat the rest of the butter and add the rice, roasting it for a couple of minutes over high heat. The traditional variety for this recipe is vialone nano but since it is not easy to find in our country, we have chosen arboriumthe most common risotto rice in our supermarkets, such as carnaroli. After lightly toasting the rice, add a couple of ladles of vegetable broth and cook over medium heat, stirring to mix well.
Let the rice cook, adding a new ladle of broth each time the previous one has been absorbed, controlling and stirring from time to time so that the risotto never stays dry, as we told you when we explained the steps to make a good risotto. When we have been cooking the rice for approximately 15 minutes, add the whole peas that we had reserved and mix well, adding a last ladle of broth.
After another five minutes, by the time the rice is almost done but still a little al dentewe remove from the fire and proceed to the ice cream, which we will make adding the mashed butter, cheese and peas that we had left in the fridge. Stir vigorously and serve immediately, adding a little more grated cheese to each plate.