Courgette & bacon risotto

I love italian food, it is the only other cuisine than English that I  would happily eat every day. Due to often experiencing gluts of courgettes my blog features quite a large numbers of curcubit recipes, this is another. Another one of my vices is creamy sauces and this  is a recipe were you get that creamy mouth feel without the addition of large volumes of double cream. I have used creme fraiche to reduce the fat level even further.

Ingredients

• cubed pancetta or streaky bacon
• courgette - cubed
• small onion - finely chopped
• clove of garlic- crushed or finely chopped
• 175g risotto rice
• chicken stock
• white wine 
• thyme
• creme fraiche
• parmesan - finely grated
• olive oil

Method

• Heat the olive oil in a large frying pan
• fry the onion, garlic and bacon for about 3 minutes
• add your courgette to the pan and stir
• now add the risotto rice to the pan, sprinkle with thyme
• add some of your chicken stock and wine, simmer and keep stirring
• keep adding stock / wine until the rice is soft but is al dente
• add creme fraiche to taste
• serve topped with grated parmesan