Coastal risotto

Preparation:

Preparation: Chop the courgettes, cook them for a few minutes in an iron pan where a little oil, the bay leaves and the crushed garlic clove have been added, add salt and black pepper; once browned, add the white wine and let it evaporate. At the same time, cut the 2 tomatoes into quarters, fillet them and cut them into very small squares and set them aside. Blend the leftover inside and add it to the courgettes and let it thicken quickly. Chop the potatoes into small pieces, add them to the lemon zest that you have previously chopped very finely, cook everything in an iron pan with a little oil, add salt to taste. Brown the chopped onion, celery and carrot in a slightly high saucepan (possibly tinned copper), add the rice and stir until lightly toasted, add the vegetable stock (a little at a time, like Milanese rice cooking ), the chopped basil, add salt, turn off the heat. At this point add the courgettes, potatoes, tomatoes cut into small squares, and stir until everything is blended. Pour into plates and sprinkle with 'freshly' grated Parmesan.