Heat up the olive oil and fry the courgettes
Add the risotto rice, then the white wine
Gradually add the hot stock until each spoonful is absorbed. Keep stirring.
Add a herb of your choice such as parsley, coriander, thyme, marjoram, tarragon, basil
Stir in a big knob of butter
Decorate with sliced goats cheese, edible flowers and black pepper