Serves 4
2 tsp or 10 ml sunflower oil
1 small onion peeled and diced
1 clove garlic, crushed
350 g (12 oz) courgettes, sliced
350 g (12 oz) risotto rice
1.25 l (2 ½ pts) vegetable stock
1 large handful of parsley, chopped
1 tbsp grated Parmesan cheese
Heat the oil in a large saucepan and cook the onion and garlic until soft, about 5 minutes. Add the courgette and cook for 7 minutes stirring frequently.
Add the rice and stir a couple of times until it is coated in oil.
Stir in the stock a ladle-full at a time, always waiting for the previous addition to be absorbed before adding the next ladle-full.
Cook the rice for about 20 minutes.
As soon as the rice is tender stir in the parsley and Parmesan cheese and serve. | 
