Add the onion to a casserole dish with half of the olive oil. Sweat over a medium heat for two minutes, the add the sliced leeks and cook for a further 2 minutes.

Add the risotto rice, stir for 1 minute then add the white wine. Let the wine simmer down.

Pour the stock in gradually, stirring often. This process will take around 25 minutes. Top up with water if necessary. The rice should be al dente but getting gloopy.

Add the courgettes to the pan; stir well. Pour in the remaining olive oil, grated cheese and chopped parsley then put the lid on the pan, turn the heat off and leave for 5-10 minutes.

Take off the lid and stir well – the courgettes should have cooked in the residual heat from the pan.