I have adapted this recipe from Jill Dupleix in Good Cooking the New Essentials. We probably have it once a week in summer, often with barbecued lamb chops or spicy lamb kebabs on the side.
an onion or leek, finely sliced (whatever is in the garden and ready)
1tbsp olive oil
1 cup arborio rice
1/2 cup white wine
chicken or vegetable stock
1 cup diced ripe tomatoes (often halved cherry tomatoes)
1 cup diced small zucchini
salt and pepper to taste
handful basil leaves, ripped
(sometimes a handful of pinenuts to finish it off)
Gently fry off leek in butter and oil in a heavy based pan. Add rice and stir until coated and hot. Pour in the wine and stir until almost absorbed. Add a little stock at a time and continue stirring on and off (as you would for any risotto). Add zucchini about half way through and a minute before the end the tomato. When just cooked (just a little bite to the rice) stir through a handful of parmesan and the basil. Cover and sit for a couple of minutes. Serve with a light sprinkle of extra cheese, basil and some pinenuts.