Heat 80g butter in a large saucepan over medium-high heat. Add onion and garlic and stir for 5 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until rice is translucent at edges. Add wine and stir until absorbed. Add 7 cups stock and bring to the boil. Reduce heat to low, cover, and simmer gently for 15 minutes.
Meanwhile, heat remaining stock and cream in a small pan over medium heat until simmering. Add baby peas and cook for 2 minutes or until bright green. Remove from heat.
Add 1/3 of stock mixture to rice. Stir for 5 minutes or until rice is creamy. Remove from heat. Stir in remaining stock mixture, half the parmesan and remaining butter. Season with salt. Top with parmesan, peas and mint. Serve.
