Zucchini and Pea Risotto

Steps

1. 1Warm the stock in a saucepan and keep it at a gentle simmer — cold stock stalls the cooking and makes the rice cook unevenly.
2. 2Heat the olive oil in a wide pan over medium heat and cook the onion 5 minutes, stirring, until soft and translucent. Add the garlic for the last 30 seconds.
3. 3Stir in the rice and toast 1–2 minutes, until the grains look glassy at the edges with a white dot in the centre.
4. 4Pour in the wine and stir until it has almost fully evaporated, about 2 minutes, so the sharpness cooks off.
5. 5Add the hot stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. This takes 16–18 minutes in total.
6. 6After 10 minutes, stir in the courgette; add the peas in the final 3 minutes so they stay bright green and sweet.
7. 7The risotto is ready when the rice is tender with a slight bite and the mixture flows slowly like lava — loosen with a splash more stock if it looks stiff.
8. 8Off the heat, beat in the butter and parmesan until glossy, season, and finish with torn basil. Serve immediately.

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