Risotto with Peas and Mint

Method

1. In a pan, heat a drizzle of oil and add chopped onion. Let it soften slowly.
2. Add peas, salt, and pepper. Cook for about ten minutes, adding broth as needed.
3. When the peas are cooked, blend half of them into a smooth green cream.
4. In another clean saucepan, toast the rice dry. Season with salt immediately.
5. Deglaze with white wine.
6. When the alcohol evaporates, add broth to completely cover the rice by about a finger's height.
7. When about 2 minutes before the rice is done, add the whole peas and let them warm through.
8. When the rice is al dente, turn off the heat. Add the pea cream, butter, and Parmesan. Mix gently and let rest for 2 minutes.
9. Add chopped mint for freshness. Cover and let rest another 2 minutes.
10. Stir well, plate, and garnish with fresh mint.