Gino D’Acampo’s creamy risotto

1 large red onion, finely chopped

1tsp roughly chopped thyme leaves

1 large yellow pepper, deseeded and chopped into 1cm cubes

1 large courgette, chopped into 1cm cubes

500g Arborio or Carnaroli rice

150ml dry white wine

1.5L hot vegetable stock, made with stock cubes

200g frozen peas, defrosted

60g salted butter

60g finely grated Parmesan cheese

Fine sea salt and freshly ground black pepper