Slice all your vegetables finely and crush garlic, bring your vegetable stock to boil then keep it over the cooker on low heat to keep it warm throughout the process of making risotto. Put two tablespoons of oil into a large saucepan and gently heat onions, garlic and carrots for five minutes or until they're softened. Add your risotto rice and stir continually for 3 minutes.

Add a ladle full of vegetable stock to the sauce pan and stir until the rice as absorbed all the water, keep adding ladlefuls and stirring (the entire process may take up to 25 minutes)

After 15 minutes add your peas and dried basil to the recipe, continue to add vegetable stock until the risotto has a creamy texture and has absorbed the stock.

Season to taste with salt and ground pepper, add the butter and place cubed cheese into the risotto. Serve immediately on a soup plate and add basil leaves (if available) for decorative purpose.