Gino's courgette and roasted pepper risotto

Gino is back in the kitchen with a classic dish that's perfect for your Monday night meal. His courgette and roasted pepper risotto celebrates the last of the summer vegetables, making it a healthy stress free choice for tonight's dinner.

Serves: 4

Ingredients

100g salted butter (room temperature)4 tablespoons olive oil1 large red onion, peeled and finely chopped4 tablespoons chopped flat-leaf parsley400g Arborio or Carnoroli rice150ml dry white wine1.3 litres hot vegetable stock2 medium courgettes, cut into 1cm cubes300g mixed roasted or chargrilled peppers in a jar, drained and roughly sliced.80g freshly grated provolone piccante cheese or substitute for parmesan, pecorino cheese or alternatively a vegetarian parmesan style cheese. Salt and freshly ground black pepper

Method

Heat half the butter with the oil in a large, heavy-based saucepan over a medium heat until the butter has melted. Add the onion and parsley and fry gently fro 5 minutes, stirring, until the onions are softened but not browned. Add the rice and stir constantly for 3 minutes or until the grains are coated and shiny.

Pour over the wine and simmer for about 1 minute until it has evaporated. Add 2 ladlefuls of stock, bring to a simmer and stir until the stock is absorbed. Add the courgettes, then continue adding the stock in the same way, stirring and waiting for it to be absorbed before adding more.

After about 12 minutes stir in the peppers, then continue with the stirring and adding of the remaining stock for a further 3 minutes or until the rice is cooked but still has a slight bite. You may not need to use all the stock.

Remove the pan from the heat and add the remaining butter with the provolone, stirring for about 20 seconds.

The risotto should not be too thick; you want it to ooze. Season with some salt and pepper and serve immediately.