Pea Risotto with a Twist

Method

1. Heat olive oil and butter in a large pan, then sauté onion and garlic until soft.
2. Add Arborio rice and stir to coat with oil, then add white wine and cook until absorbed.
3. Gradually add stock, one ladle at a time, stirring constantly until absorbed.
4. When rice is tender, stir in peas and mushrooms, and cook until heated through.
5. Remove from heat, stir in lemon zest, juice, basil, and heavy cream, then season with salt and pepper.