Prepare the onion and garlic.

Finely chop the onion and sauté it gently in butter for about 3 minutes.

Add the minced garlic and cook for another minute.

Add the ground beef to the onion and garlic mixture.

Cook until the beef is browned and crumbled.

Stir in the Arborio rice and Italian herbs, ensuring that the rice grains are well coated with butter.

Cook for a few minutes to toast the rice.

Wash the courgette and slice it into 1/2 cm thick slices.

Add them to the pot and sauté for a few minutes with the rice mixture.

Pour in the beef broth, bring the mixture to a boil, then reduce the heat to low.

Simmer gently, stirring occasionally, for 20-25 minutes or until the rice is tender and most of the liquid has been absorbed.

Stir in the heavy cream and season with freshly ground black pepper.

Let it simmer for an additional 3 minutes, covered.

Once cooked, sprinkle the Parmesan cheese over the risotto and serve immediately.