Instructions

1. 1

   In a saut pan, melt half the butter over medium heat. Once the butter is melted, saut the courgettes until tender, about 5 minutes. Stir in the mint and parsley.

2. 2

   Transfer to a plate and set aside.

3. 3

   In the same pan, melt the remaining butter.

4. 4

   Add the shallots and garlic and saut until softened, about 2-3 minutes.

5. 5

   Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening.

6. 6

   Pour in the wine and stir until completely absorbed.

7. 7

   If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed.

8. 8

   If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock.

9. 9

   Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix.

10. 10

    Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest.

11. 11

    Find more recipes on my blog http://alalemon.com