Using leftover ham! Start the risotto by sweating a chopped shallot in olive oil for a couple of minutes, then add
arborio or carnaroli rice, stirring to coat with the oil. Tip in a small glass of dry white wine and simmer until
nearly absorbed, then add a ladleful of hot chicken stock, and keep simmering, stirring and adding more stock as it
gets absorbed, for about 18 - 20 minutes. Meanwhile, cut cooked ham into small chunks – slicing very thickly and
pulling into chunks gives a rustic feel to the dish! Cut courgettes into small chunks, discarding the seeds.
After about 15 minutes of cooking the rice, stir in the ham and courgettes, and continue simmering and gently stirring
until the rice is cooked to your liking. Stir in a knob of butter, some grated parmesan cheese and chopped parsley
and serve in warm bowls.