Bring the water to a boil and add the veggie bouillon cube. Stir and lower the heat.
Chop the shallot. Heat the olive oil in a cooking pan. Add the shallot and cook for 3 minutes. Add the risotto rice and white wine and simmer for 3 minutes.
Add the bouillon, stir well, lower the heat and put the lid on. Let the rice cook for 15-20 minutes stirring occasionally.
When the risotto is done: add the pressed clove of garlic, the zest of the lemon, the juice of the lemon, the peas, a dash of pepper to taste and the Willicroft Italian Aged. Mix well.
Serve on a plate with a slice of lemon.