Pea risotto with mint, broad beans and feta

Ingredients

½ cup	White wine
4 cups	Vegetable stock
1 Tbsp	Olive oil
2 Tbsp	Butter
1	Onion, finely sliced
1 cup	Arborio rice
¾ cup	Peas, fresh if you can find them (Main)
½ cup	Broad beans, shelled
¼ cup	Parmesan cheese, freshly grated
½ cup	Mint leaves, chopped
2 Tbsp	Feta
1 to taste	Salt

Directions

1. Bring stock and wine to a gentle simmer. Put the oil and butter in a large pan and when hot add the onion and stir until pale and soft.
2. Add rice and continue stirring until the grains are coated. Ladle in the stock, about a cup at a time, while stirring, waiting until almost all the stock has been absorbed before adding more.
3. After 15 minutes add peas and beans. Keep cooking for a further 10 minutes or until rice is tender but still a little firm.
4. Stir through the parmesan and the mint, season and serve with the feta crumbled over.