Heat the vegetable broth in a saucepan and keep it warm on low heat.

In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and Arborio rice. Stir well to coat the rice with oil and toast slightly for 1-2 minutes.

Pour in the white wine and stir until it is mostly absorbed by the rice.

Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.

When the rice is almost tender (about 15-20 minutes), stir in the fresh peas and continue cooking until they are bright green and tender.

Remove from heat and stir in the butter, Parmesan cheese, and chopped mint. Season with salt and pepper to taste.

Let the risotto rest for 2-3 minutes before serving to allow the flavors to meld.