Risotto with Courgette & Pine Nuts

• Heat a deep frying pan without any oil over high heat.
• Toast the pine nuts for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
• Heat the butter in the same frying pan over medium-high heat and fry the onion and garlic for 1 minute.
• Add the risotto rice, Sicilian herbs and courgette and fry for 1 minute. Season with salt and pepper to taste.

Did you know... even though they're a very common ingredient, onions are often overlooked as a vegetable, which is a shame since they're full of vitamins, including vitamin C. That's why at Green Chef we love using onions in our recipes.

• Heat a third of the stock and let the rice slowly absorb it, stirring regularly. Add another third of the stock once the first batch has been absorbed, then repeat for the remaining stock.
• Cook the risotto for 20 - 25 minutes over low heat. The risotto is done once the rice is soft on the outside but still has a little bit of bite on the inside (see Tip).
• Add the spinach when there are 3 minutes left and let it wilt. Add the grated aged cheese, then grate half of the Parmigiano Reggiano into the risotto and stir it through until the cheese melts.

Tip: add some more water if the risotto seems too dry.