Finely chop the onion and garlic. Fry on a medium heat in the oil and butter for 5 minutes until translucent.
Add the risotto rice and fry gently for 2 minutes. Do not allow to colour.
Add a ladle full of stock to the pan and stir. Once the stock has been absorbed continue to add ladles of stock until 1 pint has been used.
At this point add the sugar snap peas. Then continue adding ladles of stock until it is all used up. The rice should be cooked through but still with a slight bite to it.
Stir in the crème fraiche, parmesan and finely chopped pea shoots. Cook for a further 5 minutes then season to taste, and serve.
Delicious with a lightly seasoned baby leaf salad, dressed simply with olive oil.