Heat the olive oil in a large saucepan set over a medium heat until hot.
Add the carrot, shallot, garlic, and a pinch of salt, sweating for 5 minutes until softened.
Add the rice and cook for 2 minutes, stirring frequently.
Incorporate the stock by the ladle, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy; 20 - 30 minutes.
Stir in the chopped basil, broad beans, and petit pois.
Cook over a low heat for a further 2 - 3 minutes.
Season to taste with salt and pepper.
Spoon into bowls and serve with a garnish of mint leaves.