1Heat oil over medium heat in sauce pan. Add spring onions and sauté approx 3–4 minutes until soft. Add garlic and saute for 1 more minute stirring constantly to prevent the garlic from browning too much.
2Add rice and gently stir into the oil and onion mixture for approx 1 minute being sure that all rice kernels are coated with oil. Add wine and simmer very gently until all of wine has been absorbed.
3Add 1 cup of chicken stock and bring to a light simmer. Stir only once to make sure rice is not stuck to the bottom. When stock has been absorbed add another cup. Repeat this process until all stock has been used. Test rice; if it is still slightly firm add a little more stock or water.
4Add herbs when there is approx 3 minutes left in the cooking process. Remove the pan from the heat and fold in cheese, salt and pepper. Taste and adjust seasoning if needed.