In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until translucent.

Stir in the Arborio rice and cook, stirring constantly, for a few minutes until the rice is coated with oil and slightly translucent.

Dissolve the saffron threads in a little water, then add the white wine to the skillet.

Stir constantly.

Gradually add the vegetable broth to the skillet, one ladleful at a time, stirring continuously until the rice absorbs the liquid.

This process should take about 30 minutes.

While the risotto cooks, blanch the sugar snap peas in boiling water for about 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process.

Drain and set aside.

Once the rice is almost cooked and has a creamy consistency, stir in the blanched sugar snap peas, finely chopped spinach, and chopped almonds.

Season with salt and pepper to taste.

Cover the skillet and let the risotto rest for a few minutes.

Arrange a bed of the remaining spinach leaves on each plate.

Use a cup or mold to shape the risotto into a neat mound on top of the spinach.

Garnish the risotto with shaved Pecorino cheese before serving.