From the latest edition of GF.  Slightly different to the way I normally make it, with wine, no mascarpone, but one has to try new things. One is finally a mum now, by the way, so sometimes one needs to wait with cooking dinner, as there other priorities , as shown below. 🙂

A shallot chopped and fried with a grated courgette, the arborio in for a few minutes to soak in the flavours, the chicken stock, gradually, until the rice is cooked. Towards the end I added a large spoon of mascarpone, lots of parmesan and left in for a few minutes. In the meantime I toasted the pine nuts and fried a few courgette chunks on butter. My addition was parma ham on top, it can’t be too vegetarian!

Pleasant, creamy, filling, but prefer traditional risotto.