• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways. Deseed and finely chop.
• Cut the courgette into 2cm cubes.
• Roughly chop the parsley (stalks and all). 
• To make your stock, dilute the muscat with 1L hot water (double for 4p).

• Place a large pan over medium heat (without oil).
• Dry-fry the pine nuts until toasted, 2-3 mins.
• Remove from the pan and set aside.

• Return the pan to medium heat with a drizzle of oil.
• Fry the chopped chilli (use less if you don't like spice), garlic and courgette until the courgette is charred, 6-8 mins. Season with salt and pepper.
• Add the risotto rice. Cook, stirring, until the edges of the rice are translucent, 1-2 mins.

• Stir in a ladleful of your stock. Allow the stock to be absorbed then add another ladleful.
• Repeat this process, stirring constantly, until all the stock has been used.
• This should take 25-30 mins. Your risotto is ready when the rice is al dente—cooked but with a bit of bite left in the middle. 
• Add additional water if the risotto becomes too dry.

TIP: Make sure to stir continuously as the stock is absorbed by the rice.

• Remove the pan from the heat. 
• Stir in half the cheese, half the parsley, and a knob of butter.
• Season to taste with salt and pepper.

• Divide the risotto between bowls.
• Garnish with the pine nuts, remaining parsley and remaining grated cheese.