Cut the zucchini into small cubes and finely chop the shallot.

Heat a knob of butter in a frying pan over medium heat. Briefly sauté the zucchini cubes until just tender and season lightly with salt and pepper. Remove the pan from the heat and mix in the diced tomatoes so they warm through.

Crumble the chicken stock cube into the hot water and let it steep briefly.

Melt a knob of butter in a large pan over medium heat. Cook the chopped shallot for 2–3 minutes until translucent. Add the risotto rice and stir for about 1 minute until the grains look translucent around the edges.

Deglaze with the white wine and stir until the wine is almost absorbed.

Once the wine has been absorbed, add a ladleful of warm chicken stock and keep stirring regularly. Add another ladleful each time the previous one is almost absorbed. Continue for about 20–25 minutes until the rice is creamy and al dente.

When the rice is almost done, stir the grated parmesan and the tomato-zucchini mixture into the risotto. Taste and season with extra salt and pepper if needed.

While the risotto is nearly ready, heat a frying pan over high heat with a little butter. Pat the cod dry, season with salt and pepper, and sear briefly on both sides over high heat until just cooked through. Remove from the pan and let rest for 1–2 minutes.

Spoon the risotto onto deep plates, place a piece of cod on top, and finish with a few extra diced tomatoes. Enjoy!