Heat a large skillet over medium heat and add the extra virgin olive oil. Sauté the finely chopped onion for about 3-4 minutes until it becomes translucent and fragrant.

Stir in the minced garlic and Arborio rice. Cook for 2 minutes, mixing continuously until the rice becomes slightly translucent and glistens.

Add warm chicken broth gradually, one ladle at a time. Stir continuously, allowing the liquid to absorb completely before adding the next ladle. This process should take about 15-20 minutes until the rice is al dente and creamy.

Fold in the diced ham and peas, mixing gently until they're heated through, around 2-3 minutes.

Remove the skillet from the heat and stir in the grated Parmesan cheese and butter. Allow them to melt and blend into the risotto.

Serve the risotto warm, garnished with extra Parmesan cheese or fresh herbs of your choice.