Courgette and pancetta risotto

Step 1/7

• 120 g onions
• 200 g zucchini

Peel, chop and dice onion and zucchini

Step 2/7

• 25 g butter

Put butter in the pan and wait for it to melt

Step 3/7

• 150 g pancetta

Sauté the onion, zucchini and pancetta in the butter until soft

Step 4/7

• 160 g risotto rice

Add the rice and coat well until transparent

Step 5/7

• 60 ml white wine

Add the wine and stir until it has evaporated

Step 6/7

• 1 stock cube
• 500 ml water

Add a ladleful of hot stock and simmer. Add more when necessary. Continue in this way 18mins

Step 7/7

• 70 g Parmesan cheese
• 2 pinches salt

Turn the heat of and stir in the parmesan, test for seasoning and leave for 2 mins

Enjoy your meal!