Instructions: Put the stock in a large pot and bring to a boil. Reduce the heat to simmer.

In a medium saucepan, heat 1 tablespoon butter and the oil. Add the shallots and cook for 2 minutes, then add the rice stirring to coat with the oil and butter. Cook for 1 minute and then add the wine.

When the wine evaporates, add a ladleful of hot stock and cook, stirring until the stock is completely absorbed. Then add the next ladleful of stock and continue until 2 ladlefuls of stock remain, about 15 minutes.

Add the peas and continue to cook, adding the remaining stock. Remove from heat, stir in pea sprouts, cheese and remaining butter. Season.

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