and creamy but retains its shape. Depending on how wet or dry your courgette mix was, you'll need as little as 750ml and up to 1 litre. When the rice is how you like it, stir in some strong cheese or a knob of butter. Black pepper is obviously a good addition, but you shouldn't need salt if your stock is good. I also like sliced chillies in it, put in at the start of the stock adding phase, but then I am a chilli addict! Although risotto is obviously best eaten straight away, if you make too much this actually reheats and even freezes pretty well and if the leftovers are eaten next day you'll find the garlicky flavour will have intensified. 4. Courgette toasty spread Using the mix from item two, reduce it in the pan until most of the liquid has evaporated ? another 20 minutes or so. Add big handfuls of strong cheese ? parmesan or a sharp local cheddar ? and loads of black pepper. Some thin chopped spring onions is quite nice for texture. Spread this on toast or crackers, mix it with pasta, or pick it up with tortilla chips. 5. Courgette soup Using the mixture from item 1, add 1 litre of milk or mixed milk and stock and heat through. Blend and sprinkle some cheese or a dollop of mustard before serving. 6. Courgette fritters Grate your courgette - if you have a food processor use it ? there's no glory