Some people are put off of making a risotto because they think it's time consuming but nothing could be further from the truth. It's not quite as easy as simple rice but the risotto is worth that tiny bit more effort
If you like, you can add frozen peas to the dish at the very end
Add the oil and butter to a pan and bring to a foam. Add the onions and soften for about 5 minutes before adding the mushrooms and cooking for a further 3 minutes. Add the garlic and cook for another minute.
Now add the rice and stir around the pan for a minute or two before increasing the heat and adding in the white wine. Reduce the white wine completely and add enough veg stock to the pan to just about cover the rice, drop the heat to medium and leave for about 5 minutes
Keep checking the rice and top with veg stock with needed. Remember we don't want to boil the rice, we let the rice soak up the flavours
If you run out of stock, use some boiling water until the rice is done and al dente. When done, remove from the heat and stir in the parmesan, butter and fresh herbs and serve