1tablespoonFresh Basil choppedplus more for topping
1tablespoonFresh Thyme chopped
2medium Tomatoes coredseeded and chopped
70gGoat's Cheese chopped
Handful grated Parmesan
Heat the teaspoon of olive oil in a frying pan over a medium heat and then fry the prosciutto slowly until it has turned crispy. Remove from the pan and place on some kitchen towel to drain the excess fat. Once the prosciutto has cooled you can chop it ready to use for the finished dish.
In a large pot heat the rest of the olive oil over a medium high heat. Add the courgette and cook for 10 minutes until it has softened and browned slightly. Add the garlic and chilli flakes and cook for another minutes before adding the onion. Cook everything for another 5 minutes.
Add the rice and stir to coat. Then add the white wine and cook until nearly all the liquid is gone. Add the basil, thyme and a ladleful of stock. Wait for the stock to be absorbed and then add some more, continuing the process until all the stock has been used or until the rice is completely cooked. You may not need all the stock.
Once the risotto is finished remove it from the heat, stir in the goat's cheese and parmesan and serve topped with the prosciutto and extra chopped basil.