In a sauce pan heat chicken stock, keep on very low simmer.
In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine.
Add 2 cups of the warmed chicken stock; stir regularly until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy.
Add in Roasted Garlic Onion Jam and peas, and cook until heated through. Garnish with a generous sprinkling of Parmesan cheese.