Image by DesheBoard via Flickr

Leafy Zucchini Risotto

Prep: 20 minutes

Cook: 30 minutes

Makes: 4 servings

1tbsp olive oil

1 onion, finely chopped

1 cup finely chopped mild-flavoured leafy greens – such as amaranth, fresh turnip tops, young cauliflower fronds, perhaps even jute leaves or tender pumpkin greens

1 clove of garlic, crushed

300g risotto rice (such as Arborio) or short-grained pudding rice

1 litre vegetable stock (you can use two soup cubes in water), heated to boiling

1 large zucchini, slice into ribbons

Freshly grated nutmeg and freshly ground pepper to taste 25g grated Parmesan cheese

1. Heat oil in a heavy-bottomed pan. Stir-fry the onion and greens for 5-6 minutes or until they start to soften. Add garlic and cook, stirring, for 1 minute.

2. Add the rice, stirring to coat well, and cook for 2 minutes. Reserving one ladleful, gradually add the stock, a ladleful at a time, stirring each time until absorbed – it should take about 5 minutes

3. Shave the courgette into strip using a small vegetable peeler. Stir into risotto with the reserved ladleful of stock. Simmer for 5 minutes, and then add half the cheese. When melted, season to taste and stir to combine. Spoon into bowls and serve at once, sprinkled with the remaining cheese.