Artichoke Pea and Mint Risotto

Name: Artichoke, Pea and Mint Risotto
Ingredients: 4 tablespoons unsalted butter; 1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices; 1/2 cup frozen baby peas, thawed; 1 garlic clove, smashed; 2 tablespoons slivered fresh mint; 1/2 cup finely diced yellow onion; 1 cup Arborio rice; 4 1/2 cups hot chicken stock; 1 cup grated Parmigiano Reggiano; 1 tablespoon heavy cream or unsalted butter; sea salt and pepper