Courgette and lemon risotto
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
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