Over medium heat, in a saucepan with extra virgin olive oil, sautè the onions, carrots, celery and tomatoes. After tossing together for about 10 minutes, add the lentils and rice then toast for 3 minutes.
Pour half of the hot broth in the saucepan, let it boil then simmer on low heat.
Add the frozen peas.
Keep on ladling the remaining hot broth gradually while cooking. Stir frequently to avoid sticking to the pan.
Season with salt and pepper.
When the risotto is cooked, after about 17 minutes, and has a creamy consistency, turn off the fire.
Add the Parmesan (adjust according to your taste) and the parsley then drizzle with extra virgin olive oil.