Name: Courgette Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp light olive oil (a light or mild olive oil is best.); 1 medium white onion (150g) (chopped finely); 1 cup arborio rice (290g); 1/2 cup white wine (100ml); 4 cups vegetable stock (1 L); 1 fat clove of garlic (minced, two if your cloves are small); 1 medium zucchini/ courgette (265g) (topped, tailed and cut into small cubes); 3/8 of a cup frozen peas (60g) (I use garden peas); 2 or 3 sprigs of fresh thyme; 1 lemon (the zest of finely grated); 2 1/2 tbsp butter (40g); 1/3 cup parmesan (40g) (vegetarian hard Italian cheese) (finely grated); 1/4 tsp freshly cracked black pepper; 1/4 cup pine nuts (35g) (toasted)