Mushroom, Asparagus and Pea Risotto

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6 to 8 cups chicken stock

5 tablespoons olive oil 

2 pounds mixed cremini and shiitake mushrooms, sliced 

3 small shallots or 1 large shallot, finely diced 

1 bunch asparagus, trimmed and cut into 1-inch pieces 

2 garlic cloves, finely chopped 

2 cups arborio rice 

Salt and freshly ground black pepper

1 cup white wine 

1 cup arugula leaves

1 cup frozen peas, defrosted 

1/4 cup heavy cream 

3 tablespoons grated Parmesan

2 tablespoons salted butter 

1 tablespoon fresh lemon juice 

5 fresh mint leaves, torn