Parmesan Pea Risotto

2 t olive oil
1 medium onion, chopped
2 medium garlic cloves, minced
1 1/2 c uncooked arborio rice
5 c chicken broth
2 bay leaves
1 c frozen peas
1/4 c parsley, fresh, chopped or 2 T dry parsley
4 T grated Parmesan cheese
2 T butter
1/8 t salt
1/8 t pepper

Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 2 minutes. Add rice and cook until translucent, stirring constantly. Add 1 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1 cup at a time, waiting until liquid is absorbed before adding the next cup. Remove bay leaves. Fold in peas and cook until hot. Remove from heat, fold in parsley, Parmesan cheese, and butter. Season to taste with salt and pepper.