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- 2 tbsp olive oil
- 200g/7oz risotto rice
- Salt and freshly ground black pepper
- 150g/5oz butternut squash
- 300ml/10fl oz water
- 300ml/10fl oz tomato essencepassata
- 10 cherry tomatoes
- 2 baby courgettes
- 1 baby fennel
- tsp coriander seeds
- 80g/3oz peas
- 2 tbsp mascarpone
- 4 tsp freshly grated parmesan
- 4 tbsp baby salad leaves
Directions:View on BBC Food
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