Courgette risotto

from a recipe by Sophie Grigson

1 onion, chopped

2 nine inch courgettes, one grated, one cut into small pieces

1 cup arborio rice

1 clove garlic, chopped

white wine or dry cider

chicken stock (cube is fine)

grated parmesan

Soften chopped onion in a little olive oil. Tip in the grated courgette and the chopped garlic and cook for a few minutes. Brown the chopped courgette separately in olive oil and reserve. Stir in the rice then add 2-3 tablespoons wine or cider and let evaporate. Add the hot stock, top up at intervals until rice almost cooked. Stir in the cooked chopped courgette and warm through. When rice is ready stir in parmesan to taste.

With this we ate:

Chicken thighs roasted with lemon juice and black pepper

Brown the thighs in butter. Put in a small roasting pan pour over the juice of a lemon and some salt and black pepper. Cook at 180 C for about 35 minutes. The skin was very crisp and brown.

and:

Tomato and spring onion salad

Halved golden cherry tomatoes,mixed with chopped spring onions and a little sugar.