2 Tbs olive oil
1 Tbs butter
1 litre chicken or vegetable stock
1 small onion, finely chopped
1 clove of garlic, finely chopped
300g risotto rice [arborio]
1/2 cup fresh or frozen peas
4 artichokes, quartered
1 bunch of basil, leaves picked
100g goat's cheese or cow's milk feta
Salt and freshly ground black pepper
Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
Tear the basil leaves and add with the goat cheese, stir through and season.