Keeping it simple tonight with this Courgette, Onion and Pea Risotto. It's light, creamy an packed full of vegetables. Such a great midweek meal, I hope you give it a try!

INGREDIENTS

1 Large Courgette

2 Brown Onions

1 Cup Frozen Peas

1 Cup Risotto

1 Tablespoon Minced Garlic

1 Vegetable Stock Cube

1 Teaspoon Oregano

A Large Pinch of Salt and Pepper

50g Parmesan Cheese

METHOD

Dice your courgette and onions. Add them to a deep frying pan with a large slosh of olive oil and place over a medium to high heat.

When the onions and courgette start to soften soften add in the peas with a large pinch of salt and pepper, a tablespoon of minced garlic and a teaspoon of oregano.

Stir for several minutes until the onions and courgette have fully softened.

Add in a cup of risotto rice, a vegetable stock cube, 2 cups of white wine and 3 cups of water.

Bring to the boil and leave simmer, stirring at regular intervals until the rice is cooked through.

Grate over the parmesan cheese and stir through.

Serve hot with more parmesan cheese grated on top.

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