Who needs a warm hug?

That is an unfair question, because right now you can't have one. Unless it is from one of the people you are living with, and, since you've been stuck with only them for company for the last six months at home, maybe a warm hug from that particular section of the population isn't exactly what you need.... Ahhhhh... {insert wistful sigh}

Anyway, best not drop any further into that rabbit hole, lest we start discussing our housemates'/family members' more annoying habits, and how lengthy forced proximity to them makes us all have more aggressive thoughts than we are probably used to... 

In the absence of warm hugs from those whom we now only see on screens or hear on the phone, I offer you this plate of warm fuzziness, in the shape of a lemony, parmesany, comforting plate of risotto. For me, this was a particularly satisfying dish, not least because as well as being most comforting to the taste-buds and tum, it also contains zucchini, and let's just say that one of those family members with the annoying habits didn't even notice while he gobbled up a plateful. Gastronomical delight, when accompanied with successful subterfuge is a satisfying thing indeed! Now go forth, and don't tell them about the zucchini!

Lemon and Zucchini Risotto
Serves 4
Adapted from BBC Good Food

2 TBSP butter
1 large onion, chopped finely
3 cloves garlic, minced
2 zucchini, one coarsely shredded, one chopped
7 oz arborio rice
zest and juice of 2 lemons
1 tsp salt
1/2 tsp ground black pepper
36 fl oz vegetable stock
1/2 cup grated parmesan, plus extra for serving
3 TBSP mascarpone
olive oil
1/4 cup toasted pine nuts

1. Melt the butter in a large saucepan over medium heat and add the chopped onion. Saute until translucent and just starting to brown. Add the garlic and continue to saute for a further minute. Meanwhile, heat the stock in a separate saucepan until boiling, and then leave on a low heat with the lid on.
2. Add the shredded zucchini and the rice, and stir to coat with butter for 1-2 minutes.
3. Add the lemon juice, zest, salt, pepper and a couple of ladles of the hot stock.
4. Cook, stirring occasionally until the mixture starts to catch on the bottom of the pan, then add another two ladles of stock. Keep doing this until the rice is tender (should take 20-25 minutes).
5. Stir in the mascarpone and the parmesan. Check the seasoning, adding more salt and pepper if needed.
6. Place a lid on the pot and leave off the heat, while you prepare the last zucchini. Heat some olive oil in a small frying pan over medium high heat, and then add the zucchini. Saute until browned, and season with salt and black pepper.
7. Serve the risotto topped with pine nuts, a little more parmesan, plus the sauted zucchini (for those whom it won't disgust so much they run screaming from the table...)