Melt a knob of butter in a deep, wide frying
pan. Add the courgettes and some seasoning
then fry for a few minutes on each side until
golden. Scoop out and drain on kitchen
paper. Wipe out the pan.
Heat 2 tbsp olive oil in the same pan.
Add the shallots and cook until beginning to
soften. Stir in the rice and heat through for
a minute until shiny. Pour in the wine and
bubble, stirring until it evaporates. Add the
stock a ladleful at a time, allowing the liquid to
be absorbed into the rice before adding more.
Keep adding stock until the rice is tender with
a tiny bit of bite left. Chop half the sage and
stir into the rice with the courgettes, lemon
juice and zest, plus another large knob of
butter, and heat through.
Fry the capers and the rest of the sage
in a little hot olive oil so they frizzle up.
Serve on top of the risotto.