Sundried Tomato and Vegetable Risotto

INGREDIENTS

1 tbsp

oil

10 g

butter

onion - finely chopped

Celery Stalk, finely chopped

carrot - grated (*SEE NOTE 1 )

2 cloves

garlic - crushed

zucchini (courgette) grated (*SEE NOTE 1)

45 g

4 sun dried tomatoes - finely chopped

250 g

risotto rice (*SEE NOTE 2)

1 1/2 l

Stock (broth), hot. (*SEE NOTE 4)

55 g

peas

55 g

parmesan cheese (*SEE NOTE 5)