Instructions

1. Pour 0.5 liters of water into a pan, add the peas, a pinch of salt, and a pinch of sugar. Cook for 15 minutes, stirring occasionally, and add more water if necessary to prevent sticking.
   
2. Drain the cooked peas and transfer them to a bowl (set aside a few tablespoons for garnish). Use an immersion blender to blend the peas into a smooth purée.
   
3. Melt half of the butter in a large pan.
   
4. Finely chop the onion and sauté over low heat until translucent, stirring frequently.
   
5. Add the rice to the pan and toast it, stirring continuously, until the grains become almost transparent.
   
6. Deglaze the rice with the white wine over high heat, allowing the alcohol to evaporate.
   
7. Add 2 ladles of broth and cook the risotto over medium-low heat, stirring occasionally. As the broth is absorbed, continue adding more broth one ladle at a time.
   
8. After 10 minutes, add the pea purée and stir to combine. Continue cooking until the rice is tender.
   
9. When the rice is done, turn off the heat. Stir in the reserved peas, the remaining butter, and a pinch of dried mint until the butter is melted and everything is well mixed.