Risotto with peas and sheep cheese

Risotto for the spring feeling....unfortunatelly spring doesn't arrive early this year.

olive oil
butter
small onion
2 garlic cloves
app. 300g rice
100ml white wine
app.500ml chicken broth
200g frozen peas
black pepper
sheet cheese (like pecorino)
mint

On oil and butter cook onion and garlic fo 2 minutes, add rice and wait for an monute, stir well and pour wine. Wait until it evaporates, pour some broth, and add little by little, waiting every time the rice to absorb the liquid.
After 10 minutes cooking on small fire add peas, cook for several minutes more- until each rice is still apart, but the texture is creamy. Season. Stir in the cheese, mint and serve!