Corn and Zucchini Risotto

with Spinach and Goat Cheese

625ml (2½ cups) boiling water

medium saucepan with lid

Finely chop the onion. Finely chop the zucchini. Crush or finely chop 2 garlic cloves. Drain and rinse the corn. Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.

Pour 1 tbs oil from the marinated goat cheese into a medium saucepan and heat over medium heat. Cook the onion and garlic, stirring, for 3 mins or until softened. Add the rice and corn and cook, stirring, for 1 min or until well coated.

Add the stock and Tuscan seasoning to the rice mixture and bring to the boil, then reduce the heat to low and cook, covered, for 15 mins. Stir in the zucchini and cook, covered, for a further 5 mins or until most of the liquid is absorbed and the rice is almost tender. Remove from the heat. Stand, covered, for 5 mins.

Add the spinach to the risotto and stir until wilted. Taste, then season with salt and pepper.

Coarsely chop the goat cheese. Divide the risotto among bowls, scatter over the goat cheese and enjoy!

If you have kids who aren't keen on goat cheese, simply leave it out or replace with grated cheddar or parmesan if you have some on hand.