Heat the olive oil in a large frying pan and gently fry the sliced onion and courgette (if not grilling) over a low-medium heat until translucent, about 5 minutes.

Add the garlic to the pan and cook for 1 more minute, then add the risotto rice and allow to cook for 2 minutes before adding the wine. Let it cook for a minute or two until the wine has evaporated, then add a ladleful of the tomato-stock mixture. Allow the rice to totally absorb the stock, stirring frequently, before adding another ladleful of stock. Repeat until all the tomato and stock mixture has been used up (usually takes about 30 minutes).

If you want the courgette to have a bit more flavour, I like to grill it by heating a griddle pan (grill pan - ideally cast iron) over high heat and brushing the courgette slices with a little olive oil, then grilling in the pan until charred with grill lines across each slice. Stir them through the cooked risotto before serving with plenty of freshly grated Parmesan, a handful or two of basil leaves (or a spoonful of pesto), and a decent grind of black pepper.