Risotto with Courgettes and Yogurt (Risotto con Zucchine e Yogurt)

INGREDIENTS: (4 servings)
400 Gr. Rice
1 Yogurt
2 Courgettes
50 Gr. Butter
1 Glass of dry White Wine
Broth
Grated Parmesan cheese

Clean, wash and dice the courgettes.
Brown them for a few minutes into a saucepan with butter.
Add the rice and toast it a few minutes, stirring constantly
Wet with white wine and, when it will be evaporated, add slowly the hot broth.
When risotto is almost done, 5 minutes before, remove from the and add the yogurt.
Sprinkle with grated parmesan cheese, make it melt and let it rest for a few minutes before serving.