Leek, Wine & Parmesan Risotto

• 25g butter
• 1 tbsp olive oil 
• 4 spring onions, trimmed and finely chopped
• 3 leeks, trimmed and finely chopped
• 2 garlic cloves 
• 250g Arborio rice
• 1 glass (or two) white wine
• 750ml good vegetable stock
• 25g Parmesan (veg option can be found in shops these days), finely grated 

This is dead easy but there is one thing you need to be careful with: if you are planning to drink the rest of the white wine, buy a good quality bottle. I bought an average one and now I am writing this with a toddler running around my feet, trying to grab my laptop while I 'm typing and a banging headache.
Bring the stock to a simmer. Heat a large wide pan and add half the butter and the olive oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
Then add the rice and stir to coat. Tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy. When the rice is almost done, stir in the Parmesan and the rest of butter and season. Serve with green salad.