Courgette 'risotto'

This is not a risotto for Italian food purists, but one for us that don't eat arborio or any other sort of white rice. This is made with brown basmati - make extra the day before and use it up on this recipe.

Gently fry plenty of grated or finely chopped courgettes in a mixture of olive oil and butter, with a clove or two of garlic. Cook slowly until soft and moist. Stir this into your warm rice and add whatever cheese you like - I tend to use organic mature cheddar, but use whatever you like to cook with. It's nice with a soft goat's cheese too. Add lots of pepper and that's it.
I often like to serve this with tomato sauce - onions, lots of garlic - fried to transparent, then add tinned toms and a dash of red wine, plenty of pepper and cook for at least 20 mins. Thin with more wine if it's too gloopy. Fabulous!