baked courgette and feta risotto

Serves: 4

Ingredients:
2 tablespoons olive oil
1 red onion, finely diced
2 garlic cloves, crushed
2 courgettes,  coarsely grated
300g brown risotto rice
600ml vegetable stock
300g frozen peas
25g grated pecorino
100g greek-style salad cheese
1 lemon, zested

Method:
preheat the oven to 180°c. heat 1 tbsp oil in a flameproof casserole or a deep, wide pan over a medium heat. fry the onion for 6-8 mins until softened. add the garlic and grated courgette, increase the heat and fry for 5-8 mins until the liquid evaporates.
add the rice and mix well to coat in the courgette and oil. season; stir in the stock and peas. bring to a simmer, then crumble over 50g salad cheese, cover with a lid or sheet of foil and transfer to the oven for 20-25 mins until the rice is tender and the stock has been absorbed.
when the risotto is nearly done, heat the remaining oil in a frying pan over a medium-high heat.
stir the pecorino into the risotto, then top with the fried courgettes, crumble over the remaining salad cheese and top with the lemon zest to serve.