1. Place stock in a saucepan and bring to the boil, then reduce to a very slow simmer. 

  2. Heat butter and oil in a large heavy based saucepan until butter has melted. Add the onion and mushrooms and sauté for 2 minutes, until the onions are soft. Stir in the rice and cook for a further 2 minutes until rice grains are hot.

  3. Add Diamond Label Chardonnay and cook for 1 minute. Add 1 cup of stock to rice and stir constantly until most of the liquid has been absorbed. Continue adding stock gradually until half the stock is used. Stir in courgettes and peas and continue adding the stock until the stock is absorbed and the rice is tender.

  4. Remove from heat, season to taste with freshly ground pepper and salt and stir in parmesan cheese and butter. Serve immediately with extra shaved parmesan and a luscious glass of Diamond Label Chardonnay.