Courgette and taleggio orzo risotto

Method

1. Cut the courgettes into thick diagonal slices and toss in a bowl with 2 tbsp olive oil. Fry the slices in a large pan over a high heat for a couple of minutes on each side until golden. Season with salt and set aside in a sieve to drain.
2. Wipe the frying pan and heat another 1 tbsp olive oil. Slice the onion finely and fry gently for 5 minutes. Crush the garlic, stir into the onion and fry for 2 minutes more. Add the pasta and toss briefly to coat in oil.
3. Pour in the wine, turn up the heat and bubble until almost evaporated. Ladle by ladle, add up to 1 litre vegetable stock, letting it bubble away between each addition and stirring occasionally to prevent the pasta from burning. When the orzo is al dente, stir in the chives and the cheese (or a vegetarian alternative), cut into chunks. Taste and season, then stir through the courgettes. Rest for a minute, then serve.