For the spring risotto, heat the chicken soup and keep warm. Peel and finely dice the onions and garlic.
Heat olive oil in a wide pot and sauté onions and garlic until translucent. Add risotto rice and butter and sauté for another 3 minutes.
Deglaze with wine and let it boil down completely. Then pour in enough soup to just cover the rice and cook, stirring frequently, for 20-30 minutes.
Once the rice has absorbed the liquid, keep adding a little soup.
Coarsely chop cashews, thaw peas if necessary, and pluck mint leaves from the stem.
When the risotto rice is almost soft, stir in the Parmesan, nuts, peas and a quarter of the mint leaves.
Arrange the spring risotto on warmed plates, garnish with the remaining mint leaves, drizzle with a little olive oil and sprinkle with Parmesan.
Preparation Tip:
If you don't have mint leaves on hand for spring risotto, simply use fresh basil.
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