Carrot pilaf with nuts

2 Tbl olive oil
30g butter
1 large onion
1 1/2 cups long grain rice
2 medium carrots, grated
1 cinnamon stick
8 cardamom pods
1 Tbl shredded ginger
2 strips lemon peel
1/2 cup dry white wine
2 1/2 cups vegetable stock
1/2 cup almond slivers, browned
1/4 cup pistachio nuts
1/3 cup grated Parmesan

Heat oil and butter in heavy based saucepan and add onion. Cook gently 10 min and stir occasionally.
Add rice and stir to coat. Mix in carrot, cinnamon, cardamom, ginger and lemon and pour over the white wine. Cook rapidly for 2 min and then add stock and boil. Cover the pan tightly. Cook over low heat 20 min.
Take off heat, set aside, don't lift the lid for 10 min more. Fluff rice with a fork and add nuts and cheese.