serves 4

● 100g butter ● 50ml good quality olive oil ● 2 banana shallots, finely chopped ● 1 garlic clove, finely chopped ● 200g Arborio rice ● 100ml dry white wine ● 1 litre vegetable stock ● 200g frozen peas ● 75g vegetarian-style Parmesan cheese, grated ● Juice 1 lemon ● 2tbsp finely sliced mint leaves ● 2tbsp roughly chopped parsley ● 100g feta cheese, crumbled ● Handful rocket leaves