Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.

Sauté Onions and Garlic: In a large, heavy-bottomed pan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Toast the Rice: Add the Arborio rice to the pan and stir to coat the rice with the oil and butter. Cook for 1-2 minutes, or until the rice becomes slightly translucent around the edges.

Deglaze with Wine (Optional): Pour in the white wine and stir until it's mostly absorbed by the rice. If you prefer not to use wine, you can skip this step and proceed directly to the next.

Begin Adding Broth: Start adding the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This gradual process will ensure the rice becomes creamy.

Add Fresh Peas: After about 15 minutes of cooking, add the fresh English peas and continue stirring.

Add Snap Peas: A few minutes later, add the chopped snap peas to the risotto. Stir them into the rice.

Continue Cooking: Keep adding broth and stirring until the rice is al dente and has a creamy consistency. This usually takes about 18-20 minutes.

Finish with Butter and Cheese: Remove the pan from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix until the butter and cheese are melted and fully incorporated into the risotto. Season with salt and black pepper to taste.

Garnish and Serve: Optionally, garnish the risotto with fresh mint leaves for a burst of color and flavor. Serve hot and enjoy!