Courgette Risotto

An easy to make, no fuss dinner or good served with meat or fish

300g arborio rice
1 litre veg or chicken stock
1 small courgette, grated
1 onion peeled, finely chopped
50g butter
3 tablespoons olive oil
2 handfulls freshly grated parmesan cheese

1. Melt the butter in a large pan, then add the olive oil.
2. Add the onion and fry on a medium heat until soft.
3. Add the rice and fry for a further minute until the rice kernels turn transparent.
4. Keep the stock in a seperate pan on a low heat, then add two ladels to the rice.
5. Add the courgette and stir well.
6. Continue to add the stock ladel by ladel until it is all absorbed , this normally takes about 15 mins.
7. Once the rice is cooked take off the heat and add the parmesan, then serve.