Β½ courgette, chopped
1 garlic clove, finely chopped
1 lemon, juice only
1 onion, finely chopped
handful fresh parsley, chopped
225g/8oz risotto rice (such as arborio or canaroli)
salt and freshly ground black pepper
1 tbsp olive oil
425ml/ΒΎ pint hot vegetable stock
55g/2oz butter
30g/1oz freshly grated parmesan
1 small squid, cleaned, lightly scored with a sharp knife