Summer Herb, Feta and Courgette Risotto

• 2 tbsp olive oil
• 500g courgettes, halved lengthways and thinly sliced
• 2 garlic cloves, crushed
• 350g risotto rice
• 1.2 lt vegetable stock
• 25g fresh basil, chopped
• 20g fresh mint, chopped
• 100g feta, cubed

Instructions

1. 1

   Heat the oil in a wide pan and add the sliced courgettes. Fry over a medium heat for five minutes until golden on both sides. Add the garlic and seasoning, then cook for a further minute. Stir in the rice and cook for one minute until coated in oil.

2. 2

   Bring the stock to the boil and gradually add to the rice a ladleful at a time, stirring until each amount is absorbed. Continue until all the stock is added and the rice is creamy and just tender. This will take 20 minutes.

3. 3

   Off the heat, stir in the herbs and cubed feta and leave to rest for a couple of minutes. Check seasoning and serve.