I would blanche some parsley leaves quickly in boiling salted water, maybe 1/4 to 1/2 a cup. You don't want to add too much since you want the pea flavor to come through. Shock them in an ice bath, drain on paper towels. Then I would liquify the parsley in a blender on high with what ever liquid you are using in the risotto. Use just enough liquid to liquify the parsley. Add to the risotto close to the finish time, just stir it through.
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