Such a refreshing meal, very light and bursting with flavours!
In a large pan, heat the olive oil and add. all the onions. Saute for 4-5 minutes.
In the meantime, in a frying pan, start frying the courgette, this will be about 10 minutes, until the sides are golden brown and slightly crunchy - this will be great in the texture of the risotto.
Prepare the stock and wash the rice.
Once the onions are soft but not getting brown, add the rice. Stir vigorously for a minute. Add the wine. Stir again for a minute.
Add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 minutes.
Once the rice is soft enough to eat stir in the courgette gently, and lastly the margarine.
Serve immediately, sprinkle lemon juice all over before serving.