If using shelled English peas bring two cups of water to a boil in a saucepan. Add the peas and cook for about one minute. Drain the peas then rinse with cold water. Drain again then set peas aside. If using frozen peas thaw in boiling water, rinse and set aside.
In a small saucepan bring vegetable broth to a simmer. Then in a large heavy bottomed saucepan add olive oil and chopped onion. Cook over medium heat until onions are translucent, about 5 minutes. Add the rice and cook for 3 minutes over medium heat. Stir rice and onion mix so all the rice is coated with olive oil.
Using a ladle or 1/2 cup measuring scoop slowly add the broth to the rice mixture, stirring occasionally but not constantly. Allow broth to absorb into rice before adding more. This process should take about 20 minutes. When complete the rice will look creamy and tender. Gently stir in peas, lemon juice and zest, cheese, chives and salt & pepper to taste.
Cover the rice and let sit for 3 minutes. Serve immediately topped with a mint leaf.
