Ingredients

• 750ml/1¼ pints chicken or vegetable stock
• 25g/1oz unsalted butter
• 2 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 3 sprigs fresh thyme
• leaves only
• 200g/7oz risotto rice
• 200ml/7fl oz white wine
• 200g/7oz courgettes
• trimmed
• cut into 1cm/½in cubes
• 4 heaped tbsp grated parmesan
• plus extra to serve
• 1 unwaxed lemon
• finely grated zest
• plus 1 tbsp lemon juice
• salt and freshly ground black pepper

Directions

• Bring the stock to a simmer in a saucepan
• then keep warm over a low-medium heat.
• Heat the butter in a large
• heavy-based saucepan over a medium heat. Add the shallots
• garlic and thyme and fry for 1-2 minutes
• or until softened.
• Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.
• Add a couple of ladlefuls of the hot stock to the pan
• bringing each to a simmer and stirring regularly
• until the rice has absorbed most of the liquid. Continue to add the stock a little at a time
• stirring the rice regularly.
• When half of the stock has been added to the rice
• stir in the courgettes
• then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time.
• Stir in the parmesan
• lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls
• sprinkled with more grated parmesan.