In a large saucepan, melt 1 tablespoon butter and 1 tablespoon oil.  Add onion, stir until soft.  Stir in the oats and cook for 1 minute.  Add wine and simmer over moderate heat, stirring frequently until nearly absorbed.  Add 1 cup broth at a time continuously cooking only adding next cup once the first one is absorbed.

Should take about 25 minutes.  Oats are cooked when they are chewy and tender.  Add salt and pepper, peas and onions, stir and serve, top with cheese if desired.  Enjoy your whole grain oatmeal risotto.