Instructions: Heat the oil in a large nonstick frying pan on the boiling plate add the onion garlic and red pepper and sauce for a few minutes.

Toss in the mushrooms and cook for a further minute.

Add the rice and stir for 2 minutes.

Pour in 750ml of boiling stock and season.

Cover with the lid and transfer to the simmering oven for 25 minutes.

Check and stir once during this time bringing back to the boil on the boiling plate and adding more stock if necessary.

Fry and brown the bacon on the boiling plate in a large nonstick frying pan. Remove and put on to a plate.

Add the courgettes to the fat in the pan and fry until just tender.

Put to one side with the bacon.

Test the rice: it should be soft on the outside but still have a little bite in the centre.

Return to the boiling plate to reduce if there is excess liquid.

Add the butter grated parmesan the bacon and courgettes.

Check the seasoning and serve sprinkled with chopped parsley and shavings of fresh parmesan if liked.

This is a perfect supper dish served perhaps with a good warm bread such as ciabatta or focaccia. Its essential to choose small courgettes because you then get the bright green colour which livens up the risotto.

Serves

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.