In 20 g butter fry the finely chopped onion, add the cleaned and rinsed rice, stir, pour the wine and stir until it evaporates, add the hot broth and salt and stew. In 20 g butter and 1 tablespoon sunflower oil fry a piece of finely chopped onion, add the strained peas, ham, cut into thin strips, salt, pepper, and fry a little before the end of the mixture is added to the rice along with 20 g butter and 1 tablespoon grated feta cheese. Risotto slightly warmed until the feta cheese is melted, is arranged in a dish, sprinkle with melted butter and serve with grated feta cheese.