Summer Herb, Feta and Courgette Risotto

method:

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