Ingredients

Steps

• Bring the stock to a simmer in a saucepan and keep warm over low-medium heat.
• Melt the butter in a large saucepan and fry shallots, garlic, and thyme until softened.
• Stir in the rice until coated and simmer with wine until almost evaporated.
• Add hot stock a ladleful at a time, stirring until liquid is absorbed.
• Stir in courgettes halfway through and continue adding stock until rice is tender.
• Mix in parmesan, lemon zest, and juice, then season and serve.