1 onion, finely diced
1 large clove of garlic, finely diced
1 baby yellow courgette ( or 1/2 green courgette), diced
2 tomatoes, peeled and diced
200g risotto rice
700ml good chicken or veg stock
80ml white wine
1 tbsp olive oil
4 tbsp grated parmesan
salt & freshly ground black pepper
To serve: 2 tbsp chopped parsley or chives
Heat 1 tbsp olive oil in a saucepan and add a knob of butter. Add the onion and the garlic and sauté for 3-4mins on a medium heat until softened.
Add the rice and stir well to coat with the butter. Pour in the white wine, turn up the heat and boil until all the liquid has been absorbed.
Add the stock little by little, each time allowing the rice to absorb the liquid and stirring frequently to ensure the rice does not stick to the bottom of the pot.
Add the courgette and tomato with the final 1/3 of the stock and continue to cook until the rice grains are plump but still have a little bit of a bite. If the rice still isn't quite cooked at this stage add a little more stock as required.
Add in the grated parmesan and season generally with black pepper and a little salt if required. ( Be careful not to add too much salt as the parmesan will have already added some salt.)
Divide the rice into 2 bowls and sprinkle with a little chopped parsley or chive to serve.]
Enjoy with a nice glass of white wine! :-)