1tablespoonlight olive oila light or mild olive oil is best.
1mediumwhite onion (150g)chopped finely
1cuparborio rice (290g)
½cupwhite wine (100ml)
4cupsvegetable stock (1 L)
1fat cloveof garlicminced, two if your cloves are small
1mediumzucchini/ courgette (265g)topped, tailed and cut into small cubes
⅜of a cupfrozen peas (60g)I use garden peas
2 or 3sprigs offresh thyme
1lemonthe zest of finely grated
2 ½tablespoonbutter (40g)
⅓cupparmesan (40g) (vegetarian hard Italian cheese) finely grated
¼teaspoonfreshly cracked black pepper
¼cuppine nuts (35g)toasted
Heat the oil in a large deep sided pan. Add the onion and cook over a medium heat until the onions are soft. About 10 minutes.Add the rice and cook until toasted, again around 10 minutes. Making sure not to brown the onion or the rice.
Pour the wine into the pan and stir until the rice has absorbed the wine.Add the thyme, black pepper and garlic then start adding the stock one ladle at a time, stirring continuously.
When you have about two ladles of stock left, add the zucchini/courgette, peas lemon zest. Stir and add the remaining stock one ladle at a time.
Once all the stock has been added remove the thyme sprigs, stir in the butter, you should do this quite quickly. Then turn off the heat and stir in the grated parmesan (hard Italian cheese).
Serve immediately with toasted pine nuts and a generous helping of cracked black pepper and more grated cheese.
Calories are approximate and do not include extra rice used for serving.
This dish is a naturally gluten-free dish, just make sure the stock you use is gluten-free.
I used a vegetarian hard Italian cheese if you are not vegetarian parmesan cheese should be used.
Arborio rice is my choice of rice for this risotto but if you have Carnaroli rice then that works perfectly.