Name: Creamy courgette risotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 50g butter, plus 2 knobs more -; 1 small onion, finely chopped -; 250g courgette, 140g coarsely grated, the rest diced -; 175g risotto rice -; zest and juice 1 lemon -; 1.2l vegetable (or chicken) stock, kept hot on a low heat -; 25g parmesan (or vegetarian alternative), grated -; 2 heaped tbsp mascarpone -; splash of olive oil -; 1 heaped tbsp toasted pine nuts -

Ingredients for - Creamy courgette risotto

1. 50g butter, plus 2 knobs more

2. 1 small onion, finely chopped

3. 250g courgette, 140g coarsely grated, the rest diced

4. 175g risotto rice

5. zest and juice 1 lemon

6. 1.2l vegetable (or chicken) stock, kept hot on a low heat

7. 25g parmesan (or vegetarian alternative), grated

8. 2 heaped tbsp mascarpone

9. splash of olive oil

10. 1 heaped tbsp toasted pine nuts

How to cook deliciously - Creamy courgette risotto

1 . Stage

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 . Stage

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 . Stage

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.