Heat broth in a pot and bring to a simmer.
Melt butter and oil together over medium-high heat in a large heavy-bottom pan; add shallot, stir, and let cook about 3 minutes. Add rice and garlic and stir, toasting and coating rice with butter and oil until rice becomes translucent, about 5 minutes. Add salt, pepper, and Pulao spice mix; stir.
Add wine and let evaporate, about 1 minute.
Add about 1 cup broth to rice, stirring constantly, until broth is absorbed by rice. Add another cup broth and repeat process, stirring constantly, until most of the broth is absorbed and rice is cooked but still al dente. Stir in vegetables. The risotto should be creamy and not too "tight" or dry. There should be some liquid in the bowl when you serve it.
Garnish, if desired, with fresh herbs, radishes, and a drizzle of oil or cheese.