Tomato and yellow courgette risotto – Living Plantfully

Ingredients

• 4 yellow or green courgettes
• 5 tbsp olive oil, plus extra to serve
• 1 garlic clove, finely sliced
• 150g Datterini (baby plum) tomatoes, halved
• 2 celery sticks, finely chopped
• 1 red onion, finely chopped
• 350g Carnaroli risotto rice
• 100ml dry white wine
• 300g tomato passata
• 1.5 litres hot vegetable stock (see box)
• 10 basil leaves
• sea salt and freshly ground black pepper