Zucchini basil and chilli risotto

This dish can be made as hot as you like. If you like it strong, just add some chilli flakes as well as the fresh chilli You can make any vegetable risotto this way; just use the cooking liquid as the stock and that takes away the need to make a vegetable stock. If you wish, you can use chicken stock. It will add body. If you do that, try cooking the vegetables in the chicken stock; again, you are not losing flavour.

220 g arborio rice

400g zucchini cut into 5mm thick rounds

80g unsalted butter

Extra virgin olive oil

1 onion, finely diced

2 garlic cloves, finely chopped

1-2 red chillies, seeds removed and finely chopped

80 ml dry white wine

2 tablespoons roughly chopped basil

2 tablespoons Parmesan cheese plus extra for garnishing finished dish

Sea salt and freshly ground pepper

Put 1.5 litres of salted water in a saucepan and bring to boil. Alternatively use 1.5 litres of salt reduce Chicken stock. Add zucchini and cook until soft. Then remove and set aside.

Top up the cooking liquid to about 1.5 litres.

In a heavy based frying pan melt butter and cook onion garlic and chilli over low heat till translucent. Add rice and stir till it starts to stick.

Add the wine and allow it to be absorbed then gradually add the reserved liquid from the Zucchini cooking allowing it to be steadily absorbed. The whole process takes a little less than 20 minutes.

Once the rice is cooked add the parmesan, zucchinis and basil and stir through. Check the seasoning and add salt if necessary

Serve with a little parmesan on top.

Serves 4