Ingredients

• 350 g 2 courgettes
• 300 g Carnaroli rice
• 120 g hard sheep ricotta
• 50 g grated pecorino
• 40 g cold butter
• 30 g pine nuts
• 8 cherry tomatoes or cherry tomatoes
• 1 shallot
• marjoram
• dry white wine
• extra virgin olive oil
• salt
• pepper

To prepare the risotto with courgette "pesto", hard sheep's ricotta and cherry tomatoes, chop the shallot, let it dry in a saucepan with a drizzle of oil, then add the rice, toast it for 1 minute, blend it with a splash of white wine and continue cooking for 15-18 minutes with lightly salted boiling water or with vegetable broth.
Private the courgettes of the central part with the seeds and blend 200 g with a little marjoram, pine nuts, 50 g of oil, salt and pepper: you will need to obtain a creamy pesto.
stir finally the risotto with half the zucchini pesto, butter and pecorino cheese; add salt if necessary.
serve with cherry tomatoes cut into wedges, the remaining pesto, ricotta shavings and marjoram leaves to taste.

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