Heat oil in frying pan, add rice and mix well, coating each grain in oil. Add a ladleful of hot vegetable stock to the rice and mix. Bring to a simmer as the liquid is absorbed by the rice. Continue adding more stock, ladleful at a time, letting the rice absorb it gradually. This should take around 15-20 minutes, until the rice is soft.

While the rice is cooking, finely chop the garlic, shallots, carrots and slice the courgette and cabbage leaves. Slice the peppers in half lengthways, and place under a preheated grill, flipping occasionally.

Heat oil in a separate frying pan and add the garlic, shallots and carrots. Stir until softened and add the courgette.

When the risotto has nearly absorbed all of the stock, add the cabbage to the rest of the vegetables and stir. Add the cream and continue to stir as the cream reduces.

After the rice has absorbed all the stock add it to the vegetables and mix together. Dish up the peppers and spoon over the vegetable risotto mix. Add grated cheese if desired and serve.