Bring a small pot of salted water to the boil and add in your vegetables and cook for 2-3 minutes. Remove vegetables and place into cold water – this will stop the cooking process. Then set to side.

Dice up your onion and add to a pan with a touch of olive oil and tablespoon of butter, and cook until soft (5-6 minutes). Toast your Carnaroli Rice on a low heat in a dry pan for 2-3 minutes – this will not only release that nutty flavour but will prevent the breakdown of the rice during the cooking process.

Add your white wine to the pan and turn up the heat to medium and stir until the wine has evaporated, add one ladle of your stock at a time, again as it soaks into your rice, add another ladle.

We are at the 10 minutes stage now!  Add our vegetables back into the Risotto along with your pesto. Continue to cook for a further 5-6 minutes at this stage (17 min mark). Remove the Risotto from the heat and add in your butter and Parmesan cheese and serve!