1 tbsp. butter
3 tbsp. olive oil
8 spring onions
3/4 lb. rice
1/4 lb. ham, chopped
5 c. chicken stock
1 lb. shelled peas
1/2 c. cream
1/2 c. Parmesan cheese
butter

Saute the chopped onions in the butter and olive oil until transparent. Add the rice and mix thoroughly. Stir in ham. Mix stock and bring to a boil. Add the peas, cook over a low heat for about 20 minutes or until rice is cooked and the stock is absorbed. Before serving mix in cream, half the cheese and a little butter. Sprinkle with remaining cheese.