Courgette risotto

Ingredients

serves 2

• 140g risotto rice
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 1 garlic clove, minced
• ~800ml vegetable stock
• 1 small glass white wine
• 2 large courgettes, chopped
• ½ tsp dried thyme
• Ground black pepper, to taste
• 125ml oat or soya cream (optional)
• A handful of toasted pine nuts (optional)

Directions

1. Heat the oil in a pan and cook the onions and garlic on a medium heat. Add the rice and stir, followed by the wine, and cook for 1 minute.
2. Gradually add the stock, pouring a little at a time until the rice is almost cooked (about 10-15 mins).
3. Stir in the courgette, thyme and black pepper. Continue to add stock until rice is cooked and stock is absorbed. Stir in the cream until heated through.
4. Serve topped with toasted pine nuts.