To begin, make up a vegetable stock with 1 cube and around 400ml of water. Sautee 1 small diced onion in a pan over a low heat with a 1tsp of olive oil until soft. Add 1 clove of crushed garlic and fry for 2 more minutes. Add half a diced red pepper, 60g of risotto (Arborio) rice and a pinch of saffron. Stir for 1 minute to coat the rice in the oil, then add 100ml of the hot stock. Stir continuously while the water simmers and gets absorbed by the rice, gradually adding more stock for about 15 minutes until rice is tender and all stock is gone. Once the rice is cooked and all stock is absorbed, stir in a small handful of frozen peas and cook for about 3 min, then stir in one tbsp of chopped marinated artichoke. Finish with 1 tsp drizzle of olive oil and chopped chives to garnish.