Tomato & Courgette Risotto Recipe

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until translucent.

Add the diced courgettes and cook until they start to soften.

Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.

Pour in the white wine and stir until it is absorbed by the rice.

Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.

After adding all the vegetable broth and the rice is almost cooked, stir in the diced tomatoes and cook for another 5 minutes, until the tomatoes are heated through.

Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Serve the risotto hot, garnished with fresh basil leaves.