Drizzle a large baking tray with a bit of oil then arrange sliced courgette in a single layer on the tray, drizzle with a little more oil then sprinkle lightly with salt.
Cook under a hot grill until browned, about 3-5 minutes. Remove from the oven and set aside.
Heat a large saucepan over medium heat then add a drizzle of oil. Once hot, add the sliced shallot with a light seasoning of salt and pepper and cook until onion has softened.
Add the butter and garlic, then stir until butter has melted.
Add the Arborio rice, stirring it to coat with the butter, and cook for 2-3 minutes.
Meanwhile, bring the chicken stock to a simmer in a separate pot. Once bubbling, add the hot stock to the rice, 1 ladle at a time, continuously stirring the rice. Only add the next ladle of stock once the rice has absorbed the liquid in the pan. (Keep the stock at a simmer throughout this process.)
Continue this until all of the stock has been added and the risotto is creamy.
Add ¾ of the grated Dubliner Mature White, stirring it through the risotto to melt, then add the drained sweetcorn and grilled courgette, gently folding through the risotto.
Taste for seasoning and add salt or pepper if needed, then serve risotto straight away with a bit more Dubliner Cheese and chopped parsley to garnish.