Heat the olive oil over medium heat in a large skillet. Add garlic and saute 1-2 minutes until it sizzles. Add the orzo and saute one more minute until orzo is coated with the oil and garlic. Pour in the chicken broth and wine and bring to a boil.

Reduce heat and add the salt and peas. Cover and simmer for 15-20 minutes, until the liquid is absorbed. Remove from heat and stir in the goat cheese and mint.