In a large pan melt the butter and add the olive oil, gently fry the onion until soft and add the garlic. Cook for 2 mins then add the rice. Stir to coat the rice, that takes about a minute, then add the stock. Stir until the stock has been absorbed and continue to slowly add the stock as the previous addition is absorbed.
Continue with this process until you have used all the stock and the rice is a creamy texture and is cooked through but remains firm. Stir in the peas, mint, the remainder of the butter and Parmesan. Give it a final stir before serving.
Recipe credit: Savvy Kids Food
Tip: You do not need to add the mint.
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