Whipped feta makes such a delicious topping on this risotto. You will end up with more whipped feta than you need but it will keep for a few days in the fridge.  Spread it onto sandwiches, crackers or add in some extra bits (chopped spring onion , herbs etc…) and make it into a dip.

Yield: 4

Ingredients

• 1 medium sized red onion, finely chopped
• 25g butter
• 2 tablespoons olive oil
• 300g Arborio rice (or other risotto style rice)
• 1/2 cup dry white wine
• 1 litre vegetable or chicken stock (heated)
• a handful of basil leaves, roughly chopped
• 3/4 cup grated Parmesan cheese
• 2 teaspoons grated lemon zest
• 150g sheeps' milk feta
• 120g sour cream
• 4-5 medium sized zucchini, grated
• 2 cloves garlic, finely chopped
• 1/4 cup pine nuts, lightly toasted

Method

In a saucepan melt the butter and gently cook the onion and garlic over a medium heat until the onion softens. Add the rice to the pan and stir to coat with the butter, cook for a minute of two before adding the wine, allow it to bubble and reduce. Start to add the hot stock, a ladle at a time, stirring as you go. Continue to add stock and stir regularly for 20 minutes or until the rice is just tender. While the risotto is cooking blitz the feta and sour cream together in a food processor or small blander until creamy. At the same time heat a frying pan over a medium - high heat and quickly cook the zucchini and garlic until the zucchini starts to colour at the edges. When the rice is almost tender stir the zucchini through and continue to cook a few minutes longer before stirring through the chopped basil, Parmesan cheese and 1 teaspoon of lemon zest.  Season with salt and freshly ground black pepper. Serve risotto in shallow bowls topped with a dollop of whipped feta and sprinkled with remaining lemon zest and pine nuts.