Peel and finely dice the shallots. Heat 1tbsp olive oil in a large shallow pan. Fry the shallot until softened and slightly golden. Dissolve the stock cube in 1 pint of boiling water.
Add the rice to the pan and stir until all the rice has a slight coating of oil. Begin to add the stock, a little at a time, wait until it is all absorbed before adding more.
Add the diced carrots and potato and keep stirring. Keep adding the stock until the rice is creamy and cooked through. Add the peas and asparagus and keep over a low heat for a further 5 minutes.
Just before serving, add the basil, pesto, parsley and half the Parmesan and mix well. Divide between two bowls and top with the remaining Parmesan and black pepper. Serve.
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