Dice onion, crush garlic, slice mushrooms and finely chop mint.
2
Place stock, wine and water in a saucepan over high heat, bring to the boil, then reduce to a gentle simmer.
3
Heat the olive oil in a large frying pan over medium heat. Add onion, mushrooms and garlic and cook for 2 to 3 minutes or until starting to soften. Add rice and stir for 1 minute.
4
Add 1 cup of simmering stock mixture and stir continuously. When stock mixture is absorbed, add another cup. Continue the process one cup at a time, stirring continuously until rice is just tender (approx 15 minutes).
5
Once rice is tender and has thickened, stir through peas and parmesan.
6
Add mint, squeeze in lime juice. season to taste and cook for another minute.
