INGREDIENTS
1/2
green pepper
1/2
red pepper
1/2
yellow pepper
1
small carrot
1
red onion
2 tbsp
frozen peas
2
vegetable stock cubes
700 milliliters
/ 3 cups boiling water
250 g
/ 9 oz risotto rice
1 tbsp
butter
50 g
/ 1/2 cup grated cheese (parmesan, cheddar, etc plus a little extra for on top)