Instructions: Blanch the vegetables in plenty of boiling water for approximately 3 minutes, then refresh and put to one side.

Heat the butter and olive oil in a large shallow frying pan, add the onionand over a moderate heat gently saute for 3-4 minutes. Stir in the rice and cook for a further minute coating the rice with the oil.

Gradually add in the hot stock, stirring all the time, adding additional stock as and when the stock has been absorbed. Repeat this process until all the stock has been incorporated, this will take approximately 20 minutes.

Finally add in the blanched vegetables, mascarpone cheese and season with salt and freshly ground black pepper. Stir to incorporate and continue to cook for a further 1-2 minutes. Serve immediately with parmesan shavings.

NOTES : A lovely summertime risotto incorporating a selection of seasonal vegetables

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