Heat the butter and olive oil in a large, heavy-based saucepan and sauté the onions and garlic.
Add the rice and salt and sauté for 2 minutes.
Add the wine and heated stock.
Cover and simmer for 30 minutes, or until nearly cooked.
Add the courgettes, frozen peas and artichokes and simmer for a further 10 minutes, stirring frequently.
Remove the saucepan from the heat and stir in the grated cheese.
To serve: Spoon into bowls and top with the Parmesan shavings and peas.