Heat olive oil in a large saucepan, add onion and garlic, and sauté over low heat for 8 minutes or until onion is soft and translucent.
Add rice and sauté over medium heat for 5 minutes, then add a little stock and stir until stock is absorbed.
Continue to add stock, stirring until rice is al dente (firm but not hard). Next, add peas and mint and cook for 2 minutes or until peas are tender. Season to taste with salt and freshly ground black pepper. Sprinkle risotto with parmesan and serve immediately.
Source: Gourmet Traveller, modified by Melissa Fitzgerald, head of IRRI’s Grain Quality, Nutrition, and Postharvest Center.