2 tbsp extra virgin olive oil
1 medium white onion, diced
2 cloves garlic
Salt and pepper
1 tbsp of chopped rosemary and thyme
300g risotto rice
150ml dry white wine
1 pint of vegetable stock
50g pecorino cheese
30g toasted pine nuts
Pour olive oil into a large non-stick shallow pan.
Add in the chopped onions and grated courgettes along with the chopped herbs and salt and pepper.
Cook the ingredients over medium heat for 2-3 minutes to bring out the flavour.
Pour in the rice and continue to cook for a couple of minutes.
Add in the wine and stir together to allow the liquid to evaporate and reduce.
Add the vegetable stock a little at a time, while continually stirring until the rice is cooked, it should take 10-15 minutes.
You will know when the rice is cooked because it will have little bite to it and there is still some liquid left in the risotto.
Grate the cheese straight into the pan and sprinkle over the toasted pine nuts.
Add in the butter and stir together to finish the risotto.
When serving up, finish with a drizzle of your best extra virgin olive oil.