Heat the vegetable broth in a separate saucepan over low heat.

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

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the arborio rice to the saucepan and stir well to coat it with oil.

Toast the rice for 1-2 minutes.

Pour in a ladleful of warm broth and stir continuously until mostly absorbed.

Continue adding broth, one ladle at a time, stirring frequently for about 15-20 minutes until the rice is al dente.

Once cooked, stir in the peas and grated Parmesan cheese.

Taste and season with salt and pepper as needed.

Serve warm, garnished with fresh mint if desired.