Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.

Add Arborio rice and cook for a couple of minutes until the rice edges become translucent.

Gradually add warm broth one ladle at a time, stirring continuously until absorbed before adding the next ladle.

Continue this process until the rice is creamy and cooked to al dente. This should take about 20 minutes.

Stir in the blanched peas and grated Parmesan cheese. Season with salt and pepper to taste.

Fill a medium pot with water and bring to a gentle simmer. Add vinegar.

Crack each egg into a small bowl. Carefully slide each egg into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but the yolk is still runny.

Remove the poached eggs with a slotted spoon and drain on paper towels.

Serve the risotto in bowls. Top each bowl with a poached egg.

Garnish with additional Parmesan cheese and freshly ground black pepper.