I love risotto as you can keep changing the flavours according to the season. It is also a wonderful accompaniment to roast chicken. I like to sauté the courgette separately for this dish, as courgettes can be a bit bland if they are cooked in with the rice.
1 onion, finely chopped
Saute the onion and leek in the oil for 5-6 minutes, until soft.
Add the garlic and rice and cook, stirring, for 2 minutes, until the rice turns translucent around the edges.
Add a ladleful of the hot stock and cook, stirring frequently, until the stock has been absorbed then add another ladleful and cook, stirring frequently until the stock has been absorbed.
Continue to add stock and stir in this way for 20-25 minutes, until the rice is tender and not chalky in the centre if you bite into a grain.
Meanwhile, melt the butter in a large frying pan and sauté the courgettes until softened and slightly golden at the edges.
When the rice is just cooked add the Parmesan and peas and leave to stand, covered,
Serves 6 to 8