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1
First make your stock by dissolving the cube/pot in 500ml of boiling water, stirring until thoroughly dissolved.
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2
Heat the olive oil in a heavy-based saucepan or casserole dish.
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3
Add in the shallot and orange pepper and fry very gently for 3 minutes, stirring often, so that it softens but without browning at all.
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4
By doing this you're removing the water content of the vegetables and allowing their natural sweetness to come out.
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5
Add in the risotto rice, and mix in thoroughly, coating with the olive oil.
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6
Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity.
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7
Work your rice as it cooks, to ensure even cooking.
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8
Working your rice is a very important part of cooking risotto properly.
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9
Add in around 100ml of the stock and stir in the carrots and broad beans.
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10
Cook, stirring for 3 minutes more, then add in another 100ml of the stock and cook stirring for 3 minutes more.
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11
Lastly, add in another 100ml and cook stirring for 3 minutes more.
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12
Add in the asparagus and courgettes, together with the remaining stock and cook, stirring and working the rice, until the rice is tender, for around 4-6 minutes.
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13
Once the rice is cooked to your taste, mix in the peas and remove from direct heat.
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14
Sprinkle in the parmesan and add in the butter in pieces, allow to stand for a few seconds to allow the parmesan and butter to melt, then mix in thoroughly.
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15
If you don't like Parmesan, then don't add any.
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16
It's your decision.
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17
Serve at once.
