Spring Vegetable Risotto

WHAT YOU'LL NEED

• 1 tbsp olive oil
• 1 shallot, very finely chopped
• 1/2 orange or red pepper very finely chopped
• 175 g risotto rice
• 100 ml dry white wine
• 1 Knorr Vegetable Stock Pot dissolved in 500 ml boiling water
• 1/2 carrot finely diced
• 100 g asparagus tips, cut into bite sized pieces
• 1/2 courgette, finely diced
• 50 g defrosted frozen peas (or fresh if available)
• 2 tbsp Parmesan cheese, grated
• 15 g Bertolli with Butter