Zucchini Risotto

Ingredients

• 500g arborio rice
• 1 onion
• 3 garlic cloves
• Zest and juice of 2 lemons
• Thyme
• 900ml Vegetable stock
• 350g zucchini
• 200g peas
• Parmigiano
• ½ tsp black pepper

1. Dice the onion and crush the garlic before frying them in some olive oil.
2. Pour in the rice and let it "crack" for about 5 minutes, stirring to avoid it sticking too much to the bottom.
3. Add the lemon juice and thyme.
4. Slowly add about half of the vegetable stock and continue stirring.
5. Add the zucchini, peas, and a bit more stock. Keep adding as the liquid is absorbed, until all stock is in.
6. Cover the pot while it cooks for about 20 minutes. You shouldn't need to add any salt, as the stock seasons things well (as does the upcoming parmigiano).
7. Add in the parmigiano and lemon zest, then crack some fresh black pepper over each portion when serving.

Serves 5.

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