Courgette (Zucchini) And Chicken Risotto - cooking recipe

Ingredients

100 ml olive oil
1 large onion, chopped
3 medium courgettes, cut into 1cm chunks
400 g arborio rice
400 ml chicken stock, hot
400 ml white wine
300 g cooked chicken, warm
1 handful parmesan cheese, finely grated
salt and pepper, to taste

Preparation

Put the oil and onion in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent. Add the courgette and continue to cook until that is also slightly transparent.
Add the rice and stir until each grain is covered with oil.
Then add the liquid a ladle at a time, alternating between stock and white wine, and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock and wine.
Once the rice is cooked through and loose (the Italians call it \"on the wave\" to describe how liquid it should be), stir through the cooked chicken and parmesan.
Season and serve immediately.