Courgette risotto

Serves 4

Ingredients

  • 20 g butter,

  • 2 onions finely chopped,

  • 4 courgettes,

  • 250 g risotto rice,

  • 1 vegetable stock cube made to 900 mL,

  • a bottle of white wine,

  • 100 g comté cheese,

  • parmesan cheese to sprinkle,

  • salt & pepper.

Preparation

Sauté the onions and courgettes in butter. Start the courgettes a little bit before the onion because they take longer.

Stir arborio rice briefly to coat with butter, then put in a cup of white wine. Stirring constantly, keep adding vegetable stock and wine a little at a time whenever the liquid is absorbed.

It takes about 25 minutes (I think) once the rice goes in. When the rice is ready, stir in some a little butter, melt the cheese in and sprinkle with a handful of grated parmesan.