1 heaped tablespoon of Fines Herbes (I used Ducros)
100g potted shrimps in brown butter
Parmesan shavings
Chopped flat leaf parsley, to garnish
AND THIS IS WHAT YOU DO…
Heat the oil and butter in a pan, add the rice and cook gently then stir in the leeks, onions and white wine.
Stir until the wine has almost evaporated.
Add the stock and herbs and bring to the boil, then cook uncovered for 12 to 15 minutes, stirring frequently to stop contents sticking to the bottom of the pan and until the rice is tender and almost all the of the stock has been absorbed.
Now add the chopped courgettes/
Taste and add more seasoning if necessary, then stir in the potted shrimps. Stir gently until the butter has dissolved.
Divide between bowls and sprinkle with flat leaf parsley and top with Parmesan shavings.