Courgette Risotto

Name: How to cook Courgette Risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

John A

Courgette Risotto

This recipe includes elements from several established recipes, combined in this way to reflect our own palate. Sometimes I add a finely sliced red chilli at the same time as the garlic, depending on our mood that day.

Ingredient

Food ration :

4 servings

Cooking time :

60-70 minutes including prep

50 g

butter

banana shallot, finely chopped

courgettes, 125-150 g each with one finely grated and t’other diced

3 cloves

garlic, finely chopped

red chilli, with seeds and thinly sliced (optional)

300 g

arborio rice

250 ml

dry white wine

1 l

vegetable stock (I used Knorr stock pots). Keep warm

lemon, juice and zest of

40 g

Parmesan cheese, grated

100 g

mascarpone

Cooking instructions

* Step 1

Melt the butter in your large pan, bringing to a medium-high heat. Add the shallots and cook for 7-8 minutes, or until softened.

* Step 2

Add the courgettes and cook for 3 or so minutes, stirring occasionally. Stir in the garlic and optional chilli (if using) and fry for a further 2 minutes.

* Step 3

Stir in the rice and cook for another minute, stirring continuously.

* Step 4

Add the wine in two goes to ease absorption, stirring continuously.

* Step 5

Add the stock and lemon juice, a little at a time and cook on a fast simmer, stirring continuously until all the liquid is absorbed. This is likely to take 15-20 minutes. By this time the rice should be almost cooked.

* Step 6

Stir in the mascarpone and Parmesan, cover and cook for a further 5 minutes. Occasionally stir gently. Add a very little more liquid if, but only if, the mixture is running dry.