Risotto can be really rich and heavy. It’s is not so difficult to make a lighter version if you use less butter, less cheese and more vegetables.
Heat 350 ml of water. Add some ready made vegetable stock powder. Heat 1 teaspoon of butter and the same amount of olive oil. Chop and fry 1 fresh onion and 4 garlic cloves. Add 1 small cup of risotto rice. Bake until glazy. Add the liquid while stirring now and again. After 15 mins (the rice needs a bit more) add 500 grams of chopped courgettes and 2 table spoons of chopped fresh mint. Finish with 100 grams of stracchino goat cheese (or light philadelphia) and some lemon zeste. Taste, add pepper and salt and serve!