Ingredients 1 x cup arborio risotto rice (you can use long grain but arborio is preferable)
1.5 x vegetable stock cubes
1 small onion
1 x large knob of butter (1-2 tbsps)
175ml white wine (optional)
Chop the onion into small chunks.
Chop the courgette into small chunks.
Chop the feta into small, crumbly pieces.
Boil 1.5 pints of water and add to a saucepan.
Crumble the stock cube into the water and mix until blended then leave to simmer in the pan over a medium to low heat
Heat the knob of butter in a frying pan.
When the butter has melted, add the onion and gently cook over a medium heat until the onion is soft and golden brown (do not let it burn).
Pour the arborio rice into the frying pan and stir into the onion until it is coated with a gloss of the butter.
At this point you can add 175ml of white wine, stir and cook until all of the wine evaporates.
Begin to add the warm stock to the frying pan, ladle by ladle. Continuously stir the rice and onion mixture as you do so, ensuring that the rice does not stick to the bottom of the pan.
When you have added 3/4 of the stock mixture to the pan, put the courgettes into the pan with the rice.
Add the final 1.4 of the stock and simmer for 15 mins, stirring every few minutes to ensure that the rice does not stick to the bottom of the pan.
The risottos is ready when the stock water has bubbled away, the risotto is of a juicy consistency and the rice is cooked.
Grate the zest of the lemon into the mixture.
Serve with a green salad and with the feta crumbled on top