Cut the courgette into cubes and fry it in an oiled pan until golden brown. Put it on a plate and season it with salt. In the same pan, fry the diced chicken breast, chopped onions and garlic. Season with salt and add the rice, which is then fried until translucent.

Pour a ladle of boiling stock over the rice and cook until the rice absorbs all the water. Add one more ladle of the boiling stock and mix. Repeat the process until the rice softens.

Finally, add the frozen peas, pepper, thyme, lemon peel, stir in the roasted courgette and a large spoonful of butter. Stir well to get a creamy risotto and serve as soon as possible.

Recipe is from PP cook book Smells like home, contributed by Martina Ivanšek, Slovenia.