Easy Courgette Risotto

Nah, this isn't a 'real' risotto, where you have to buy special rice and watch it for ages and never stop stirring. I can't be bothered with all that stuff. It's a variation on something my Mum used to make, and feels fabulously healthy with loads of vegetabley goodness. But what really makes this dish is the sprinkling of good cheddar cheese on top, and the crunch of the toasted sunflower seeds. Next time you need yet another courgette recipe, you have to try it.

Easy Courgette Risotto

• Put rice on to boil - 50g per person - with a veg or chicken stock cube in the water.
• Dice onion, courgette and mushrooms, and pan-fry in a little oil for 5 minutes, then cover, lower the heat, and let the veg steam in their own juices. You don't need to add anything - the stock will provide all the seasoning you need.
• When the rice is just cooked, drain well and stir into the vegetables. Remove from the heat and let it soak up the vegetable juices.
• Toast a handful of sunflower seeds in a dry pan until just turning golden-brown. (Cashews are good with this too.)
• Serve the risotto with toasted seeds on top and a generous sprinkling of grated cheddar.