Zucchini Risotto

Method

1. Cut the ends off the zucchini and slice in half lengthways, then finely slice.

2. Peel the onion and cut into quarters, finely slicing half at a time.

3. Put a pot with 1.5 litres of water on to boil. Once boiling, sieve in the stock cubes and turn the heat down so it doesn't evaporate too quickly.

4. In a heavy-bottomed pan, add olive oil and saute the onion over medium heat until translucent. Add the chilli flakes and stir to allow them to infuse with the onion.

5. Add the thinly sliced zucchini and allow it to cook down, around 5 to 7 minutes.

6. Add the rice and stir through the zucchini.

7. Add the wine and let it evaporate for 10 to 20 seconds.

8. Add one ladle of stock, stir and let it absorb. Continue adding the stock a ladle at a time, stirring and waiting for each addition to absorb before adding the next.

9. Cook over medium heat throughout. Too high and the rice will turn out crunchy, too low and it will become a sloppy soup. Stay attentive and only add the next ladle of stock once the previous one has been fully absorbed. This will take around 25 to 30 minutes. Note: you may not need to use all the stock as the recipe accounts for extra just in case.

10. When the rice is tender with a slight bite, take off the heat and rest for 5 minutes. Serve immediately.