Creating Spring Pea and Mint Risotto can be straightforward if you follow these simple steps:

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.
2. Sauté Aromatics: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add Rice: Stir in the Arborio rice, coating it with the oil and butter. Cook for 1-2 minutes until the rice is slightly translucent.
4. Deglaze with Wine: Pour in the white wine and stir continuously until it’s mostly absorbed by the rice.
5. Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. This process should take about 20 minutes.
6. Incorporate Peas: When the rice is al dente and creamy, stir in the fresh peas. Cook for an additional 2-3 minutes until the peas are tender.
7. Finish with Cheese and Mint: Remove the skillet from heat and stir in the grated Parmesan cheese, remaining butter, and chopped mint. Season with salt and pepper to taste.
8. Rest the Risotto: Allow the risotto to sit for about 5 minutes to thicken slightly.
9. Garnish: Optionally, garnish with lemon zest before serving for a bright finish.

These steps will guide you in creating this incredible risotto effortlessly.