Rice with courgette	(4 servings)

• 200g rice
• 500g courgettes
• 4 ladles of vegetable stock (1)
• 1 onion
• a glass of white wine
• 1 tablespoon of chopped basil
• 40g grated Grana cheese
• 40g butter
• 5 tablespoons extra virgin olive oil and salt

Preparation method

• Cleanse the courgettes, slice into thin strips and fry with extra virgin olive oil and salt. In a pan brown 10 g butter with onion for 2 minutes, add, stir and toast the rice stirring constantly.
• Add the wine and go on stirring till it evaporates. Add the stock and cook for 10 minutes more going on stirring. Add the courgettes and cook for 2 minutes more. Remove from flame and season with the remaining butter, basil and cheese.
• Add more salt if necessary and serve.
  
  (1) Boil a carrot, an onion, a stem of celery and a little tomato in slightly salted water for half an hour.