1. Heat oil in a large saucepan over medium until shimmering. Add onion and 1/4 teaspoon salt and cook, stirring frequently, until softened, about 5 minutes.

2. Add broth and bring to a boil over medium-high. Stir in rice, then reduce heat to medium-low and cover. Simmer until broth is absorbed and rice is tender but not mushy, 15 to 20 minutes.

3. Stir in Parmesan, pesto, and cream cheese until well combined and creamy, then gently fold in peas. Season with salt and pepper to taste, then divide among bowls and sprinkle with parsley before serving.

Source: Hannaford fresh Magazine, March-April 2022