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Ingredients

• olive oil
• 2 courgettes, de-seeded and sliced
• One 250g pack chestnut mushrooms, halved or quartered
• 1,250ml hot vegetable stock (cubes are fine)
• a large knob of butter
• 1/2 onion or 1 small onion, diced finely
• 1-2 sticks celery (depending on size), diced finely
• 2 fat cloves garlic, diced
• 300g arborio risotto rice
• 1 cup of frozen peas
• 2 sundried tomatoes, sliced into strips (optional)
• 3 heaped tbsps grated parmesan (grate on the fine side)
• zest and juice of 1 lemon
• a big handful of basil leaves, ground with a pestle and mortar and mixed with a tablespoon of extra virgin olive oil
• ground black pepper
• truffles

Description

A Delicious Risotto With Plenty Of Green Things!

BBC Good Food