Spring pea and mint risotto

I made this for dinner the other night, I was asked if any meat was going into the dish, (no) but in the end he said it was such a nice dish and he was full up. I just loved every fork full it was so fresh and tasty.

Spring Pea and Mint Risotto
2 cups mint leaves, roughly chopped
1 teaspoon sea salt flakes
1 tablespoon olive oil, plus extra, for drizzling
75gm butter, chopped
1 brown onion, finely chopped
2 cloves garlic, crushed
1/3 cup (80ml) dry white wine
2 cups (400gm) arborio rice
11,2 litres hot chicken stock
1/2 cup (40gm) finely grated Parmesan
 2 cups (240gm) frozen peas, thawed
200gm sugar snap peas, trimmed, blanched and halved
sea salt and cracked pepper
creme fraiche and snow pea tendrils, to serve

Place the mint and salt into a mortar and pestle mix till it forms a past, set aside.
Melt 25gm butter in a saucepan, add onion and garlic and cook, foe 3-4 mins stirring occasionally.
Add the wine cook 2 mins. Add the rice cook for 1-2 mins stirring.
Add hot stock one cup at a time till absorbed, stirring frequently.
Remove from heat stir through the butter, Parmesan, peas, sugar snap peas, and mint mixture, add salt and pepper to taste.
serve then drizzle with olive oil, creme fraiche  and snow pea tendrils (I didn't have these).
serves 4
Enjoy
Donna Hay