Heat the oil and butter in the largest pan over a low to medium heat, add the carrots and celery and heat for 2-3 minutes. Add the garlic and onions and continue to cook until soft for 10 mins.
While the veg is cooking, make the stock in the milk pan bring to the boil and then reduce to a simmer
Add the rice and cook for 2 mins to let the rice go translucent and take on some of the fat.
Add 1x cup of hot stock and let the rice absorb it [don't let it dry out though] Repeat
After around 10 mins add the spices and let them heat for a min or 2.
Add 1 cup of peas and the final cup of stock and cook until the stock is absorbed and the rice is tender but with bite.
Remove from the heat and grate in the parmesan, cover and rest for 5 mins before serving
