Courgette risotto
Ingredients
- 900ml vegetable or chicken stock
- 30g butter
- 200g (about 5-6) baby courgettes thickly sliced on the diagonal
- 2 tbsp olive oil
- 1 long or 2 round shallots finely chopped
- 1 clove garlic crushed
- 150g risotto rice
- a small glass dry white wine
- a handful of leaves mint chopped
- ½ lemon zested and juiced
- 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve
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