Luxurious, creamy and redolent with summer.

Ingredients

• 4 medium sized zucchini, chopped into pea sized cubes
• 4 cloves garlic, finely sliced
• 2 tbsp olive oil
• 2 cups arborio rice
• 6 cups stock, boiling
• 50 g parmesan cheese
• 30g butter
• A lemon

METHOD

1. Heat the oil and gently infuse the garlic until you can smell it.
2. Add the rice and stir until it becomes translucent.
3. Add half the zucchini and cook until it is softened.
4. Now begin to add ladlefuls of hot stock, stirring all the time and letting it be absorbed before you add the next. Keep going until all the stock is used up and the risotto has a creamy, porridge-like consistency. This should take about 20 minutes.
5. Add the remaining zucchini with the last couple of ladles of stock.
6. When it is all absorbed, take off the heat, add the parmesan, the butter and a squeeze of lemon to taste. Serve.