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  • 50g butter
  • 1 courgette, chopped into small cubes, and lightly roasted in the oven
  • 6-8 nice large leaves of fresh mint
  • 25g chopped onions
  • 100g short grain rice
  • 185ml chicken stock
  • 25g grated parmesan cheese/or cheddar if you prefer


Melt your butter in a saucepan and add your chopped onions. Cook gently for around 2 to 3 minutes, allowing the onions to soften without gaining colour. Add your rice and continue to cook for around 2 to 3 minutes.   Add your chicken stock, and season with salt and pepper.  Cover your saucepan with a lid, and allow the rice to simmer.  Stir frequently and if necessary add more stock until the rice is cooked, when the rice is cooked it should have absorbed all the stock.  Finally stir in your courgette and parmesan cheese.  Add you mint immediately before serving.  Serve with a nice fresh salad .

Recipe by Simon King

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