At this point you'll need to constantly stir the mixture and add one ladle of warm stock every 5-10 minutes (or whenever the ingredients are not covered by liquid), your flame should also be on simmer. After about 10-15 minutes you should start to see the Arborio rice release it's starch and the kernels begin to plump up. At this point, add the frozen peas and stir.
The total cooking time should be between 30-45 minutes. At the 30 minute mark be sure to taste the rice kernels (you don't want al dente rice); once the rice is done add a bit more salt and pepper to taste and the freshly grated Parmigiano Reggiano. Mix the rice well and add 1-1.5 ladle of stock and the freshly chopped parsley (adding the extra stock at the end creates the variation in composition for your dish, remember you're not making risotto!).
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/food/recipe-risi-e-bisi-rice-peas-risotto.html