Artichoke and pea risotto

Ingredients

• 2 salt-reduced vegetable stock cubes
• 1 tablespoon olive oil
• 40 grams butter
• 1 medium brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup arborio rice
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chilli flakes
• 1 teaspoon grated lemon zest
• 1/3 cup grated parmesan
• 280 grams can fat-free artichoke hearts, drained, halved
• 1 cup frozen peas, thawed