Boil, steam or microwave peas until just tender;drain. Heat butter and oil in pan,add pancetta, leek and garlic, cook, stirring, until leek is soft. Add carrot, parsnip and celery, cook 5 minutes. add rice and stir until combined.

Combine stock and wine in another pan, bring to a boil, keep hot. Stir 2/3 cup hot stock mixture into rice mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture very gradually, stirring until absorbed before each addition. Total cooking time should be about 35 minutes. Stir in peas and parsley.

Serves 4 to 6

Noreen's Note: I think this is enough for 8 as a side dish with a meat course. I would omit the pancetta when serving with a meat course.