In a large saucepan, over a low heat add the olive oil and butter then tip in the onion and cook until softened.
Add the garlic and cook for 2 minutes, stirring.
Turn the heat up to medium and add the rice, stirring constantly for 30 seconds fully coating the rice.
Add the wine and allow to bubble until it has been absorbed, stirring.
Over a medium heat add the stock in increments, allowing for each addition to be absorbed before adding in more.
When you have about 150ml left of the liquid, add the vegetables, remaining stock, butter, Parmesan and ½ teaspoon of ground black pepper and turn off the heat.
Stir then cover with a lid and set aside to rest for 10 minutes.
Spoon the mixture into a bowl or wide plate and leave to cool.
Heat the sunflower oil in a small, shallow frying pan on medium heat.
Divide the cold mixture into 16 and shape into small patties.
Put the flour and breadcrumbs onto separate plates, beat the eggs in a shallow bowl and set aside.
Dredge each patty in the flour, then the eggs and finally into the breadcrumbs.
Fry the patties in batches for 2 minutes on each side, until they are piping hot throughout, and drain on kitchen towels.