An easy vegetarian risotto that makes the most of seasonal courgettes
Heat the butter in a heavy-based saucepan over medium heat. Add the onions and garlic and cook for 3 - 4 mins or until softened.
Add the rice and mix well, coating the rice and allowing the grains to toast for 2 mins. Ladle the hot stock, adding it one ladleful at a time, mixing well and allowing it to absorb before adding another.
Cook for 15 mins or until the rice is nice and creamy but still has a bite.
Add the courgette, stir through well and cook for another 1 - 3 mins. Take off the heat and stir through creme fraiche.
Serve immediately with grated parmesan and basil on top and plenty of freshly cracked black pepper.
1 Brown onion, peeled and finely chopped
1 Garlic clove, peeled and finely chopped
300 grams Arborio rice
1 litre Chicken or vegetable stock, heated
600 grams Yellow and green courgette, cut into thin coins
4 tablespoons Creme fraiche
125 grams Parmesan, grated
2 tablespoons Basil, torn
Freshly cracked Black pepper