2. In the medium saucepan heat 1 tablespoon of olive oil. Add the shallots and saut for a minute or so. Then add 150g of the risotto rice and cook, stirring continually, for about a minute and half until the rice starts to become semi-transparent.
3. Pour in 125ml of white wine, let it bubble and then add 500ml of chicken stock. Bring it to the boil and simmer for 10 minutes, stirring frequently.
4. Now prepare the rest of the ingredients:
- Slice the courgette and then cut each slice in half.
- Chop 8 sun-dried tomatoes
- Chop the basil
- On a coarse side of the grater grate 25g of parmesan cheese (a handful).
5. After the risotto has been cooking for 10 minutes, throw in the courgette and 75g of sugar snaps. Season to taste and cook for another 3 minutes (if the liquid has almost evaporated, add some boiling water from the kettle but ensure you don add too much).
6. Next, add chopped sun-dried tomatoes, basil, 1 tablespoon of balsamic vinegar, and a handful of rocket, saving another small handful for decoration. Mix well and wait for the rocket to shrivel, which takes less than a minute. (When the risotto is cooked, the rice should be soft and creamy, and there should be almost no liquid left).
7. Take the risotto off the heat and sprinkle over with half of the parmesan. Mix and let it melt.
To serve - Spoon the risotto into the pasta bowls, sprinkle with the rest of the parmesan and decorate with the rest of the rocket.