Melt the butter & little oil in a roomy, shallow pan, add the onion and garlic and soften.
Stir in the rice, coating the grains with the oil and butter.
Pour in the glass of wine.
Bring the mixture to the boil and cook until the wine has almost evaporated.
Gradually begin to add the hot stock a ladle at a time. Wait until the stock has been absorbed by the rice before adding more.
When the rice is cooked it should be al dente (with a slight bite).
Stir in the mushrooms and spring onions, followed by the herbs.
Heat through for a few minutes and serve with grated or shaved parmesan and a spring or two of flat leaf parsley.
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