In a large pot prepare about 3 to 4 litres of vegetable broth. Then finely chop one medium onion.
In a pan, add 1 ladle of vegetable broth and let the onion soften up for 5 minutes. Keep the heat on medium.
Add the oats to the pan and let toast while stirring for about 2 minutes.
Add 2 ladle of vegetable broth to the oat and stir often, until the broth has evaporated. Repeat this step until the oats are almost ready to be served. NOTE: keep the broth on the heat at all times, you need to add it to the oats while it's hot. Do not add more than 2 ladles of broth at a time or you won't get the creamy risotto consistency.
While the oats are cooking you can prep the peas. In salted boiling water, cook the frozen peas as instructed on the package. Drain them and place them in a blender. NOTE: if you salt the cooking water there is no need to add extra salt to the peas.
Blend until you get a very smooth cream and set aside.
Keep cooking the oats adding 2 ladle of broth at a time. Then, when almost cocked, add the pea cream to the oats and finish cooking for about 2 minutes making sure that the peas are well incorporated with the oats.
Add some more broth if needed. You want the consistency to be creamy and wavy and a bit more runny than you think as the oats will thicken up as you serve them.
Serve on a flat plate, sprinkle with parsley, a pinch of pepper and drizzle of good quality extra virgin olive oil.