Creamy courgette risotto

• butter↗50g g

  plus 2 knobs more

• small onion↗1

  finely chopped

• courgette↗250g g

  140g coarsely grated, the rest diced

• risotto175g g

  rice

• lemon↗zest and juice 1

  zest and juice 1

• vegetable (or chicken) stock1.2l l

  kept hot on a low heat

• parmesan↗25g g

  (or vegetarian alternative), grated

• mascarpone↗2 heaped tbsp tbsp

  heaped

• olive oil↗splash of

  splash of

• toasted pine nuts↗1 heaped tbsp tbsp

  toasted, heaped

Step-by-step instructions

1. 1

   Melt the butter in a sturdy frying pan, add the onion and gently fry until softened. Stir in the grated courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.

2. 2

   Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, mascarpone and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining courgettes.

3. 3

   Heat the remaining butter and a splash of oil in a small frying pan. Add the diced courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced courgettes and any buttery juices, the pine nuts and a few pinches of lemon zest.