Mixed Green Veggie Risotto

Heat the butter and oil in a wide pan and cook the shallots very gently until soft but not brown.

Add the rice and stir until the rice becomes translucent then add a ladle of stock and stir until it is absorbed by the rice. Turn the heat down and continue adding the stock one ladle at a time, stirring constantly, until the rice has become creamy and just cooked through. You may need to add a little more stock or water.

Add the peas, mint and parmesan, season with salt and pepper and continue cooking until the peas are cooked through.