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Risotto is so easily adaptable, that you can change the flavours according to the season.


  • 1 onion, finely chopped
  • 1 small leek, finely sliced & thoroughly washed
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 225 g risotto rice, such as Arborio
  • 1.5 l hot vegetable or chicken stock
  • 15 g butter
  • 1 medium courgette, halved lengthways & thinly sliced
  • 55 g grated Parmesan, plus extra to serve
  • 55 g frozen peas
  • 1 tbsp fresh lemon juice


  1. Sauté the onion and leek in the oil for 5-6 minutes, until soft.
  2. Add the garlic and rice and cook, stirring, for 2 minutes, until the rice turns translucent around the edges.
  3. Add a ladleful of the hot stock and cook gently, stirring frequently, until the stock has been absorbed then add another ladleful and cook, stirring frequently until the stock has been absorbed.
  4. 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.
  5. Meanwhile, melt the butter in a large frying pan and sauté the courgettes until softened and slightly golden at the edges.
  6. When the rice is just cooked, add the Parmesan and peas and leave to stand, covered
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