Add the courgette, stir and cook for a further 1 minute.
1 Medium courgette,
Pour the wine, lemon juice and a ladle of the stock in to the pan and gently simmer until the liquid is nearly gone. Keep adding ladles of stock one at a time and letting it reduce until you have used the stock and the rice is cooked - this will take around 30-35 minutes.
200 ml White wine, 1 Lemon, 800 ml Vegetable stock
Stir the creme fraiche into the risotto and then spoon in to a bowl. Top with Parma Ham, Parmesan and pine nuts.
4 tablespoon Half fat creme fraiche, 30 g Parmesan,, 6 slices Parma Ham, 2 tablespoon Pine nuts
Try chopping the Parma Ham up and frying it for a minute to sprinkle crispy Parma Ham on top of your courgette risotto.
You can use any cold leftovers to make arancini.
If you don't want to use white wine, you can just swap it for the same amount of vegetable stock.
Swap the courgette with aubergine, pumpkin or butternut squash for a seasonal twist.
For even more creaminess in this risotto, add the rind of the parmesan to the pan and take out just before serving.
Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
For some extra freshness, add a squeeze of lemon juice to the risotto.