Preheat your oven to 200°C. Put the **water** (amount specified in the ingredient list) in a large saucepan and add the **vegetable stock pot**. Bring to a gentle simmer and stir to dissolve. ***TIP:*** Leave the stock on the lowest heat to keep it hot during the whole cooking process.

Halve, peel and thinly slice the **shallot** into half moons. Peel and grate the **garlic** (or use a garlic press). Zest and juice the **lemon**. Pick the **basil leaves** from their stalks (discard the stalks). Put the **cherry tomatoes** on a baking tray. Drizzle over a little **oil** and the **balsamic vinegar** and season with **salt** and **black pepper**. Roast on the top shelf of your oven until soft and juicy, 12-15 mins, then remove and set aside.

Meanwhile, put a knob of **butter** (if you have some) in another large saucepan on medium-low heat. ***TIP:*** If you don’t have butter use a glug of olive oil instead. Add the **shallot** and cook gently until translucent, 4 mins. Add the **garlic** and half the **lemon zest** and continue to cook for 1 minute more. ***TIP:*** Don't let the shallot burn. If it's cooking too fast or beginning to brown, add a splash of water and turn the heat to low.

Add the **arborio rice** to the pan and cook, stirring, until the grains are glossy and slightly translucent around the edges, 3 mins. ***TIP:*** If you have some white wine, add a good splash now and let it bubble away for a minute. Add two ladlefuls of **stock** to the rice and cook, stirring, until it has nearly all been absorbed. Continue adding ladlefuls of **stock** and stirring until your rice is cooked, 20-25 mins.

In the last 5 mins of the **risotto** cooking time, add the **peas** to the pan. Once your **risotto** is almost ready, tear in the **basil** and add the **hard Italian cheese**. ***TIP:*** Your risotto should have a lava-like consistency so add a little water if it needs loosening up. Taste and season with **salt** and **black pepper** if you feel it needs it. Add a little **lemon juice** too but be careful or it will overwhelm the other flavours!

Serve your **risotto** in bowls, topped with some **roasted cherry tomatoes** and a handful of **pea shoots. Enjoy!**