150g/5oz butternut squash, peeled and cut into 1cm/½in cubes
10 cherry tomatoes, halved
2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces
1 baby fennel, sliced
¼ garlic clove, crushed
½ onion, finely chopped
300ml/10½fl oz tomato essence or passata
200g/7oz risotto rice, such as carnaroli
Salt and freshly ground black pepper
½ tsp coriander seeds, lightly crushed
2 tbsp olive oil, plus extra for drizzling
2 tbsp mascarpone cheese
4 tsp freshly grated parmesan, plus extra for sprinkling
80g/3oz peas