good handful fresh mixed herbs (tarragon, parsley, chives, dill)
100 g (3 1/2 oz) butter
1 tablespoon finely grated lemon zest
100 g (3 1/2 oz) freshly grated Parmesan cheese
salt and pepper
Heat the oil in a heavy-based saucepan and add the shallots, garlic, celery, courgette and carrot and fry slowly for 4 minutes or until the vegetables have softened. Add the rice and turn up the heat. Stir-fry for 2–3 minutes.
Add a ladleful of hot stock followed by half the herbs and season well.
Reduce the heat to medium-low and add the remaining stock, 1 ladleful at at time, stirring constantly until each amount is absorbed and the rice is just firm to the bite but cooked through.
Remove from the heat and gently stir in the remaining herbs, butter, lemon zest and Parmesan. Place the lid on the pan and allow to sit for 2 to 3 minutes, during which time it will become creamy and oozy. Serve immediately, sprinkled with freshly ground black pepper.