Marco Pierre White's spring vegetable risotto recipe

INGREDIENTS

• 1 stock cube/'pot'
• 1 olive oil
• tbsp shallot, very finely chopped
• 1 orange or red pepper, very finely
• 0.5 risotto rice
• 175 dry white wine
• g carrot, finely diced
• 100 baby broad beans, fresh or frozen and thawed
• ml courgette, finely diced
• 0.5 asparagus tips, chopped
• 75 peas
• g grated parmesan cheese
• 0.5 butter