In a saucepan, add the butter and oil over medium heat. Once hot, add the diced shallots and cook until soft.

Bring your vegetable broth to a simmer and set aside. Keep warm.

Add the carrots and rice. Stir and toast the rice for 4-5 minutes. Add the wine and stir constantly until the rice has absorbed most of the liquid.

Add 3/4 cup of the broth to the rice and stir constantly until most of the broth has been absorbed. To achieve a creamier consistency, constantly stir your rice as if you're drawing small circles around your pan.

Continue adding the broth until the rice is tender but still has a slight bite. This will take approximately 10-15 minutes.

Once the rice is cooked, add the grated parmesan cheese and stir to combine. Season with salt and pepper and serve.

Garnish with a bit more cheese and microgreens, if you like.