In 2-quart saucepan over high heat, heat chicken broth to simmering; keep warm.
Meanwhile, in 3-quart saucepan over medium heat, in hot olive oil, cook onion until tender-crisp, stirring occasionally. Add rice and cook for 2 minutes until coated with oil. Gradually add chicken broth, ½ cup at a time, until absorbed, stirring frequently. Continue adding the remaining broth, ½ cup at a time, stirring occasionally, cooking the rice until al dente, about 25 minutes.
Stir in corn, peas Parmesan cheese and butter to heat through. Add salt and pepper to taste. Serve immediately.
Recipe courtesy of Cans Get You Cooking