Prepare the Broth: In a saucepan, bring the vegetable (or chicken) broth to a simmer over medium heat. Keep the broth warm while you make the risotto.

Cook the Risotto: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes.

Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.

Deglaze with Wine (optional): If using, pour in the white wine and stir until it’s mostly absorbed by the rice.

Add the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.

Add Peas and Mint: Once the rice is cooked, stir in the spring peas and fresh mint. Continue stirring until the peas are heated through.

Finish the Risotto: Stir in the grated Parmesan cheese and butter for extra creaminess. Season with salt and pepper to taste.

Serve: Spoon the risotto into bowls and garnish with lemon zest and extra mint, if desired. Serve warm.