Heat oil and half of the butter in a saucepan over a medium heat and saute the chopped spring onion and pancetta (or whatever ham you are using) for about 2 minutes
Add the rice and stir to ensure it is all coated in the oil and cook for a further 3 minutes
Pour in the stock and let it simmer for 10 minutes
Add the peas and cook for a further 10 minutes before adding the white wine, parmesan, butter and herbs and cooking for 5 minutes more
Season to taste with salt and pepper
